Gorgonzola melts into hot pasta with cream and garlic for a quick sauce that tastes restaurant-made. The blue cheese provides all the depth you need, turning weeknight dinner into something you want to eat again tomorrow.

Serves 2. 20 minutes, 12 at the stove.

About 1040 calories a serving, 33 g protein, 94 g carbohydrate, 60 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and add 8 ounces pasta, stirring once. While it cooks, mince 2 cloves garlic. Chop 1/3 cup walnuts coarsely.10 min
2. In a skillet over medium heat, melt 2 tablespoons butter and cook the garlic until it turns pale gold, about 1 minute. Add 1/2 cup cream and bring to a gentle simmer.2 min
3. Crumble 4 ounces gorgonzola into the cream and stir until melted, then taste and season with salt and pepper. When pasta is just tender, drain it and add to the sauce along with the walnuts.
4. Toss everything together over low heat for 1 minute so the pasta soaks up the sauce, then divide between two bowls.1 min

Note Swap walnuts for toasted pine nuts or leave them out for a simpler version. Leftovers keep three days covered in the fridge and taste good cold or reheated gently with a splash of cream. Serve with a green salad and crusty bread to soak up every bit of sauce.