Halve leek, cut into strips. Chop walnuts, roast. Dice onion, sauté. Add flour and sauté. Deglaze with milk and whipping cream, let it boil up. Crumble Gorgonzola and add. Season with lemon, pepper and salt. Simmer gently for 5 minutes, stirring frequently. In the meantime, make pasta in salted water for 5 min. Add leek after 3 min. Drain both, fill on plates. Pour the Gorgonzola sauce on top and sprinkle with walnuts.
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