Creamy gorgonzola and anchovy sauce

Babiche Martens

This anchovy sauce is so flavoursome, you won't need to add salt. (Just don't forget the pepper.) Although it's creamy, it's actually relatively light. Most supermarkets sell gorgonzola but if you can't find any, use another creamy blue cheese.

Ingredients

1 Tbsp	Olive oil
2	Spring onions, sliced thinly
1 clove	Garlic, sliced
8	Anchovies, roughly chopped
150 ml	Cream (Main)
150 g	Gorgonzola (Main)
1 Tbsp	Fresh thyme, leaves
½ cup	Fresh parsley, chopped
¼ cup	Pine nuts, toasted, to serve
4 sprinkles	Parmesan cheese, grated

Directions

1. Heat oil in a frying pan. Add onions, garlic and anchovies. Cook for 2 or 3 minutes.
2. Add cream, gorgonzola and thyme leaves. Bring slowly to a simmer to melt cheese.
3. Add parsley, plenty of freshly ground pepper and remove from heat.
4. Serve hot, folded through pasta with a sprinkling of pine nuts and parmesan.