Meet the creamy pasta dish of your gluten-free dreams. Crisp broccolini and toasted walnuts add crunch while Gorgonzola melts into all the nooks and crannies.
In a large skillet, heat oil over medium-high heat; add garlic and cook 1 minute, until lightly browned. Add broccolini and cook 5 to 7 minutes, stirring, until crisp-tender. Season with salt and pepper and keep warm.
Cook pasta following package directions, about 8 minutes. Drain and keep warm.
Meanwhile, in a medium saucepan, heat half-and-half until barely simmering. Remove from heat and stir in Gorgonzola, nutmeg and cayenne. Stir until smooth.
In a large serving bowl, toss cooked pasta with cheese sauce. Stir in prosciutto, walnuts and broccolini. Serve immediately.