Gorgonzola pasta with kiwi

Ingredients for 3 servings:

• 400 g pasta
• 200g Gorgonzola
• 4 juniper berries
• 1 small slice(s) of ginger root
• 2 garlic cloves
• 1 dashes olive oil
• 1 shot of white wine
• 2 pinches of pepper
• 1 pinch of dill
• possibly milk or cream
• 2 kiwis
• some nuts for sprinkling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

quick and vegetarian

Cook the pasta in salted water. In a large pan with olive oil, sauté the finely chopped garlic and ginger over medium heat, but do not allow to overbrown. Deglaze everything with a splash of white wine and, if you’re feeling adventurous, melt the entire package of Gorgonzola in the pan. Add the juniper berries, pepper, and dill, thinning the sauce with a little milk or cream if desired. Depending on the hardness of the fruit, add the diced kiwifruit to the sauce either early or just before the end for a sweeter finish. Arrange the pasta on plates, pour the sauce over it, garnish with walnuts or a mixed nut mixture, and serve. Pears or whatever fruit you prefer works well instead of kiwifruit.