Pasta dishes are always a good idea!
Bring plenty of salted water to a boil.
At the same time, skin and finely chop the shallot and garlic. Chop the parsley as well. Coarsely crumble walnut kernels.
Add the spirals to the boiling salted water form and cook until al dente.
In the meantime, melt the butter in a small frying pan. Fry the shallot, garlic and walnut kernels in it. Add the cream and cook on low heat for three to four minutes. Mash the cheese with a fork, add it and let it melt while stirring. Season the sauce with salt, pepper and a pinch of nutmeg. Finally, stir in the parsley.
To finish, add two or possibly three tablespoons of cooking water to the sauce form. Drain the pasta, drain well and mix on the spot with the gorgonzola nut sauce.