Spaghetti, artichokes, Gorgonzola and pumpkin seeds

Panfry 390g grilled artichoke hearts (from a jar) 3 mins in 2 tbsp oil, then add a minced onion and a minced clove of garlic      

After another minute crumble 120g Gorgonzola over the artichokes, 1 min later add 120g double cream and stir well.

Keep warm on a low flame.

Tear a slice of brown bread and crumble in the kitchen machine, then panfry crispy in 1 tbsp oil with 2 tbsp pumpkin seeds and 1 minced clove of garlic

Boil 100g spaghetti al dente, drain and add to the Gorgonzola sauce, taste and season with black pepper.

Serve as shown, with the breadcrumbs and pumpkin seeds on top. Feeds 2

(Here Janneke Philippi's original recipe in Dutch)