For the Penne with Gorgonzola cream sauce, cut the Gorgonzola into pieces.
Put the pasta with cheese, cream and soup into an unperforated cooking container and steam at 100° C for 20 minutes.
Peel the pears and cut them into small cubes. 5 minutes before the end of the cooking time, stir everything vigorously and add the pear pieces.
In the meantime, dry roast the walnuts in a pan without oil.
Sprinkle the roasted walnuts over the penne with Gorgonzola cream sauce and serve hot.
Preparation Tip:
For more info on how to prepare pasta in a steamer, click here.