Gorgonzola Cream Sauce With Angel-Hair Pasta

Recipe Ingredients

3		Water
2 tablespoons	30ml	Cornstarch
2 cups	474ml	Low-fat buttermilk
1/4 cup	36g / 1.3oz	Gorgonzola cheese
1/8 teaspoon	0.6ml	Ground nutmeg
1 lb	454g / 16oz	Fresh angel-hair pasta
1 cup	237ml	Fresh or frozen peas
1/4 cup	36g / 1.3oz	Toasted - chopped walnuts
4 tablespoons	60ml	Freshly grated parmigiano reggiano.

Recipe Instructions

1. Bring water to boil in covered pot.

2. Mix cornstarch with a tablespoon of buttermilk to make a smooth paste. In heavy-bottom saucepan, combine buttermilk-cornstarch mixture, remaining buttermilk, Gorgonzola and nutmeg. Cook over medium heat, stirring almost constantly, to melt cheese and thicken mixture. Just as buttermilk mixture begins to thicken, stir in peas and cook just long enough to heat through.

3. When water boils, stir in pasta and cook according to package directions, about 45 seconds; drain.

4. Stir in walnuts and serve over pasta. Serve with Parmigiano Reggiano

Source:
Family Circle Magazine

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