Herb and Gorgonzola Sauce


Tear up a handful of fresh herbs, and, using a pestle and mortar, pound them to a pale green paste with a couple of chopped spring onions and a little coarse sea salt. Stir this into freshly cooked fine pasta, such as linguine or tagliolini, and then stir in cubes of Gorgonzola cheese until the cheese melts. Serve immediately. Chervil, basil and lovage are good in this sauce, as are fennel, chives and marjoram.