I'm a huge fan of Gorgonzola cheese, I think my love affair with this beautiful cheese came whist working at Bluebird restaurant in London.

It was a pasta dish that featured a pasta on the menu called "Penne and Blue"

Quite simply it was just that, penne pasta heated through Gorgonzola cheese.

Today I'm sharing my take on this pasta dish

Gorgonzola is a expensive cheese, but this is because it so heavily controlled to protect  it.

The cheese can come in several different  types, Dolce or sweet and Piccante or strong. I prefer the Dolce.

Serves 6

First we make the Gorgonzola cream.

2 white onions, peeled and sliced
4 cloves of garlic
handful of thyme
300 ml white wine
500 ml cream
salt and pepper
3 tbsp sunflower oil
150 gm Gorgonzola, dolce, cubed

In a heavy based pot slowly heat the oil, onions and garlic. On a low heat cook without colour, stirring every couple of minutes to avoid sticking
Add the white wine and reduce by half, then add the thyme and cream.
Cook for a further 10 minutes.
Strain out the onions, garlic and thyme before returning to a pot.
Using a hand blitzer, blend whilst adding the wonderful gorgonzola.
Season with salt and white pepper

1 pkt penne pasta, cooked in salted water till al dente
3 cups wild rocket

To serve

Heat the cream, adding the pasta and finally folding through the rocket

Serve straight away!