Gorgonzola Cream Sauce For Pasta

Ingredients

• 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
• ½ cup fresh or frozen peas
• 2 tablespoons toasted, chopped walnuts
• 2 tablespoons freshly grated parmigiano reggiano

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    660 calories; 14 grams fat; 6 grams saturated fat; 2 grams monounsaturated fat; 4 grams polyunsaturated fat; 102 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 28 grams protein; 20 milligrams cholesterol; 626 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

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

10 minutes