Simple and scrumptious!
Pasta Gorgonzola:
Bring a pot of water with some salt to boil and add pasta (short type - for this I like Cavatappi).
Use a non-stick pan with a higher rim so you can fit all.
Melt butter and then add Gorgonzola and a teaspoon of pesto Genovese. Take a spoonful or two of pasta water and add to the pan before adding pasta.
When pasta is over, use strainer spoon to transport pasta to the pan. Don't mind that it's bringing some water with it.
Use silicone spatulas to toss and turn the pasta until the sauce around it thickens (you'll notice it'll start to stick and stretch while you stir it). And it's done. Both Gorgonzola and pesto are salty so I don't add extra salt.
Pasta and cheese lack fiber to make it easier to digest, that's why I add chili flakes (I like them, anyway) which speed up digestion.