Linguine with gorgonzola, pecans, thyme and chocolate

1. 1

   Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Spread the pecans out on the baking tray and toast for 5 minutes, shaking the tray halfway through. When cool enough to handle, roughly chop and set aside.

2. 2

   Bring a large saucepan of salted water to the boil for the pasta. Meanwhile, place the butter, garlic and thyme in a heavy-based frying pan and fry over a medium-low heat for 2-3 minutes, until everything is gently sizzling and smelling delicious. Be careful not to burn the garlic. Add the cream and wine and gently bubble away for 1 minute. Pull the pan off the heat, add the gorgonzola and Parmesan and stir until melted.

3. 3

   Once the pasta water is boiling, add the linguine and cook for 1 minute less than packet instructions. Drain and reserve a cup of the cooking water. Tip the drained linguine into the pan with the sauce, return to a low heat and add 60ml/2¼fl oz of the reserved cooking water. Gently stir to coat the pasta in the sauce. Add a splash more water to loosen if necessary. Fold through most of the toasted pecans, the lemon zest and a good grinding of black pepper.

4. 4

   Serve topped with the remaining pecans and a generous grating of chocolate or sprinkling of cacao nibs.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.