Conchigliette With Gorgonzola, Mushrooms And Walnuts

Preparation

• 1
  Wipe and finely slice the button mushrooms; if using larger mushrooms, halve then slice them.
• 2
  Roughly chop and briefly toast the walnut pieces in a small dry pan on a low heat, just for a minute or two, then set aside.
• 3
  Cook the pasta in a large pan of boiling salted water according to the instructions on the packet, until just al dente; do not overcook.
• 4
  Meanwhile, gently saute the mushrooms in the butter for about 5 minutes, using a saucepan big enough to add the pasta later.
• 5
  Stir in the cream and crumble in the gorgonzola cheese, then cook gently, stirring, for a few minutes, until the cheese has melted. Season to taste with a little salt and black pepper.
• 6
  Drain the pasta thoroughly and then stir it into the sauce and allow to warm through.
• 7
  Divide the pasta between two dishes, sprinkle on the toasted walnuts and garnish with finely chopped parsley.