Preparation time: 10 minutes
Cooking time (for syrup): 10 minutes
Serves: 4

Method

Trim the end of the basil stalks then coarsely chop or tear up the leaves and stems, and place in blender, along with the garlic and olive oil.

Whizz it up, until the mixture forms a thick green paste.

Add more olive oil if/as needed. Season to taste and set aside.

Cook the pasta according to the instructions on pack.

While it is heating up, pour the cream into a large frying pan and heat it over medium heat until bubbles form along the edges, and it is hot.

Remove from heat.

Crumble the gorgonzola into small chunks and add to the cream; no need to stir, just let it grow soft in the hot cream.

Drain the pasta, reserving about a cup of the cooking water.

Add the pasta to the hot cream and toss together over a medium low heat until all the pasta is covered in sauce.

Add a little bit of the cooking water if the sauce is too thick.

Add the reserved basil puree into the hot pasta, toss together and mix well, season to taste, then serve right away, scattered generously with pine nuts and extra basil.

Cooks tip: Try using green fettucine, to enhance the green colour and pureed basil.