Gary Rhodes’ Gorgonzola, Parma Ham and Rocket Pasta

50g (2oz) butter

150ml (5fl oz) single cream

175g (6oz) Gorgonzola cheese, crumbled

50g (2oz) grated mozzarella

200-250g (7-9oz) dried pasta

1 large handful of rocket leaves

Pepper

4 slices of Parma ham, torn into pieces

4 tbsp walnut oil (optional)

Warm the butter and single cream together in a pan, add the Gorgonzola and mozzarella and gently melt over a low heat.

While making the sauce, cook the pasta until tender. Drain and add to the finished sauce with the rocket. Season with a twist of pepper and divide the pasta into bowls. Arrange the Parma ham on top.

Drizzle with the walnut oil just before serving, if using.