frying pan and large 2lt saucepan

25g butter
2 onions
4 celery stalks
300ml milk
200g gorgonzola
500g FREEE Organic Buckwheat Penne
salt and pepper

Gorgonzola Sauce

1. Put the butter into a frying pan over a gentle heat.
2. Finely dice the onions and celery stalks and add them to the pan. 
3. Cover and cook gently until very soft. 
4. Measure the milk into a pan over a gentle heat.
5. Cut the gorgonzola into cubes, add them to the pan and stir until melted. 
6. Stir in the cooked onions and celery.

Cooking Buckwheat Penne Pasta

1. Three-quarter fill a large 2lt saucepan with water.
2. Add a little salt and bring it to a rapid, rolling boil.
3. Add the pasta and stir to avoid it sticking.
4. Boil uncovered for 7 minutes. 
5. Carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue the boiling and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
6. Drain the pasta into a colander over the sink.

Buckwheat Penne with Gorgonzola Sauce

1. Return the drained pasta back into the cooking pan.
2. Add the gorgonzola sauce to the pan and stir to combine.
3. Taste and season with salt and pepper.
4. Tip into a serving dish and serve immediately.