Rinse the celery heart, dry it and mince it. Clean the chive with some wet kitchen paper and cut it thinly. Cut the Gorgonzola into small pieces and place them into a bowl.
Cook the pasta in abundant salty water. Drain it and keep some of the water. Pour the pasta into the bowl with the Gorgonzola and stir quickly. If it looks too dry, add 1 or 2 spoons of the water you had set aside before.
Add the minced celery and chive and 4 spoons of oil. Add a grind of pepper and serve immediately.