This is a great spring pasta dish. I found the recipe in an old delicious magazine and adapted it based on what I could find.
This dish is straightforward to make and manages to be light yet filling and decadent yet not indulgent. It even looks a bit summery. I used Gorgonzola in place of Dolcelatte and pine nuts instead of walnuts, and I personally think it worked very well. I’d recommended using the best pasta you can find. I normally use (dried) wholewheat, but this time decided to go for fresh and I do think it made a difference.