This recipe came from The Savory Way by Deborah Madison and by now is as comfortable as an old shoe. The clever trick is floating a stainless steel
bowl in the pasta cooking water and melting the cheese in the bowl. It somehow makes the whole process seem easier because the whole dish is made on one burner! Infinitely malleable, amazingly simple, the ingredients can be substituted to use different cheeses, fats, herbs and even vegetables (I have stirred in a package of frozen peas, cooked). Good for when I had a toddler and infant and needed a fast supper and good for when I come home from work and feel too tired to cook.
1 pound pasta that the sauce will cling to; I use farfalle and orechiette
8 ounces Gorgonzola or other soft cheese, like Brie
1 tablespoon butter
1 handful coarsely chopped walnuts
1 handful parsley, only the soft leaves, chopped
6 chives, chopped