How to make
Prepare the sauce by heating the cream and milk, until they're simmering over medium heat to make sure that the bottom doesn't burn.
Add the cream cheese and once it has completely melted, crumble the Roquefort cheese. Stir until it also blends with the rest of the mixture and you get a smooth consistency. Boil to the desired density.
Season with as much white pepper as you like and just a little salt, because the Roquefort itself is salty.
Boil the rigatoni in salted water according to the manufacturer's instructions. This pasta is thicker and needs a little more cooking.
Strain the water and drizzle with olive oil, by mixing well with your hands to spread it evenly throughout.
Chop the walnuts into medium-sized pieces with a knife, so that they can be felt and add a crunchy texture. Roast them lightly in a non greased pan.
Serve the pasta, by pouring each portion with the Roquefort aromatic sauce and sprinkling them with roasted walnuts.
Quick, easy and delicious!
The Roquefort rigatoni with walnuts are ready.
