GORGONZOLA CREAM SAUCE FOR PASTA

Gorgonzola Cream Sauce For Pasta image

Provided by Marian Burros

Time 10m

Yield 2 servings

Number Of Ingredients 9

3 quarts water
1 tablespoon cornstarch
1 cup low-fat buttermilk
2 tablespoons sweet Gorgonzola
Large dash ground nutmeg
8 ounces fresh angel-hair pasta
1/2 cup fresh or frozen peas
2 tablespoons toasted, chopped walnuts
2 tablespoons freshly grated parmigiano reggiano

Steps:

Bring 3 quarts of water to boil in covered pot for pasta.
Mix cornstarch with a tablespoon of buttermilk to make smooth paste. In heavy-bottomed saucepan, combine buttermilk-cornstarch mixture, remaining buttermilk, Gorgonzola and nutmeg.
Cook over medium heat, stirring almost constantly, to melt cheese and thicken mixture.
When water boils, stir in pasta and cook according to package directions, about 45 seconds; drain.
Just as buttermilk mixture begins to thicken, stir in peas and cook just long enough to heat through.
Stir in walnuts and serve over pasta with Parmesan cheese on the side.