Fusilli with Hazelnuts and Gorgonzola

Bring a large pot of salted water to a boil and cook the fusilli. 

Meanwhile, chop the Gorgonzola into cubes and place it in a large pan along with 1 tablespoon butter, the walnuts, the al dente fusilli, and a ladleful of the pasta cooking water.

Turn the heat to high and toss the pasta, letting it finish cooking while the cheese melts.

Finally, sprinkle the fusilli with chopped parsley, transfer to a serving dish and serve immediately, while piping hot.