| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Main dish, Pasta, Low-fat |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Frozen peas |
| 1 |
c |
Lowfat Buttermilk |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Crumbled Gorgonzola cheese |
| 1 |
ds |
Nutmeg |
| 2 |
tb |
Walnuts; chopped |
| 1/3 |
c |
Parmesan cheese; grated |
| 8 |
oz |
Angel hair pasta |
INSTRUCTIONS
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
heavy-bottomed 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 11-11-97; 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
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