Gorgonzola, Parma Ham and Rocket Sauce


Preparation info

  • Serves


    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About


  • 50 g (2 oz) butter
  • 100 ml ( f


  • Warm the butter and single cream together in a pan, add the Gorgonzola and mozzarella and gently melt over a low heat.
  • While making the sauce, cook the pasta until tender. Drain and add to the finished sauce with the rocket. Season with a twist of pepper and divide the pasta into bowls. Arrange the Parma ham on top.
  • Drizzle with the walnut oil just before