250 g Pasta "Rigoletto" in boiling salted water cooked until "al dente". Drain and let cool.
200 g fresh sugar peas boiled in salted water until soft. Drain and let cool.
1 shallot, minced mix together with 1 apple, diced, and 1 tbsp. James Balsamic Vinegar, 200 g creamy Gorgonzola cheese.
Place in a bowl together with 100ml heavy cream, 3 tbsp. Neuburger Wite Wine, 1 tbsp. Cognac and 2 tbsp. Walnut Oil whip together with a wire-whisk. Mix the sauce and the other ingredients with the pasta. Season to taste with salt and black pepper, coarsly ground.
serves 4
