Ribbon Noodles with Gorgonzola Sauce

Cook pasta in salted water with oil until al dente.

Cook the whipped cream in an open saucepan over medium heat for about 5 minutes.

Fold in sauce thickener, melt Gorgonzola in it and season strongly with juice of one lemon, salt and freshly ground pepper.

Roast the sunflower seeds without fat in a frying pan until light brown.

Drain the pasta, mix with olive oil, pour the gorgonzola sauce over it and sprinkle sunflower seeds on top.

Preparation Tip:

Instead of 400 ml of whipped cream, you can also take only one cup (250 ml) and dilute it with milk to 400 ml. Instead of the sunflower seeds, pine nuts are also particularly suitable.

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