Fontina and Nuts Penne Pasta


100 g penne rigate, cooked according to instructions
50 g fontina cheese, diced
20 g butter
20 g walnuts, chopped
4 ounces cream


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.

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