Prepare all the ingredients.

Cook the pasta al dente (it should have a bite to it), in a small amount of well-salted water. Drain the pasta about 30 seconds before the end of the cooking time, reserve about 1/2 cup pasta cooking water. While the pasta cooks, make the sauce.

Heat the olive oil and butter in a large frying pan, add the walnuts, lemon zest, pepper, and garlic, cook over medium heat for about 2 minutes, until the walnuts are slightly browned and fragrant.

Add the wine, cook, stirring constantly, for a couple of minutes, until almost evaporated.

Add the cream, turn the heat to the minimum and add gorgonzola, stir until cheese is melted and the sauce is smooth, take the pan off the heat.

Season to taste with salt and pepper (I like lots of pepper).

Serve immediately (the sauce thickens quickly), sprinkle fresh basil leaves, grated parmesan and chopped walnuts on top (you can toast the walnut on a dry pan for extra flavor).

Enjoy!