Ingredients:
100 g penne rigate, cooked according to instructions
50 g fontina cheese, diced
20 g butter
20 g walnuts, chopped
4 ounces cream
Preparation:
Melt the butter with fontina cheese in a frying pan.
Add the cream, salt and let it reduce.
Toast the walnuts in the oven.
Serve pasta with the sauce and walnuts.
