Gorgonzola Cream Sauce With Angel-Hair Pasta

1. 1

   Bring water to boil in covered pot.

2. 2

   Mix cornstarch with a tablespoon of buttermilk to make a smooth paste.

3. 3

   In heavy-bottom saucepan, combine buttermilk-cornstarch mixture, remaining buttermilk, Gorgonzola and nutmeg.

4. 4

   Cook over medium heat, stirring almost constantly, to melt cheese and thicken mixture.

5. 5

   Just as buttermilk mixture begins to thicken, stir in peas and cook just long enough to heat through.

6. 6

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

7. 7

   Stir in walnuts and serve over pasta.

8. 8

   Serve with Parmigiano Reggiano.

* Per serving · 4 servings · Values may vary.

No additional tips available.