Recipe - Gorgonzola Cream Sauce With Angel Hair Pasta

One half cup Frozen peas
1 cup Lowfat Buttermilk
1 tablespoon Cornstarch
2 tablespoon Crumbled Gorgonzola cheese
1 ds Nutmeg
2 tablespoon Walnuts; chopped
1/3 cup Parmesan cheese; grated
8 ounce Angel hair pasta

Bring 4 qts water to boil for pasta. Toast walnuts. Thaw peas. Mix a Tbsp.
of the buttermilk with the cornstarch to make a smooth paste. In a
heavybottomed saucepan, stir buttermilk cornstarch mixture, remaining
buttermilk, Gorgonzola, and nutmeg. Cook over medium heat, stirring almost
constantly, to melt the cheese and thicken the mixture. Cook pasta; drain
well. Just as cheese sauce begins to thicken, add peas and cook long enough
to heat through. Stir in toasted walnuts and serve the sauce over the pasta
with Parmesan on the side. Source: Eating Well is the Best Revenge. Lynn
Thomas' notes: Made this 111197; added salt to the sauce and served over
cheese ravioli. Very tasty sauce!

Recipe by: Eating Well is the Best Revenge

Posted to TNT Prodigy's Recipe Exchange Newsletter by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Nov 11, 1997