| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 4qr | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Walnuts |
| 125 | g | Gorgonzola |
| 125 | g | Ricotta |
| 1 | Clove garlic | |
| 2 | T | Cream |
| 1 | Stick celery, finely diced | |
| Freshly ground black pepper | ||
| 500 | g | Spaghettini |
| 30 | g | Diced butter |
INSTRUCTIONS
Place walnuts on oven tray and roast - about 8-10 minutes. Remove from oven and set aside. Place gorgonzola, ricotta, garlic, cream, celery and seasoning in food processor and process to a puree. If the sauce is too thick, thin with a little milk. Cook the spaghettini in plenty of boiling water, drain and place in a warmed serving dish. Pour over the sauce and diced butter and mix well. Garnish with the walnuts and serve immediately. Converted by MC_Buster. Per serving: 463 Calories (kcal); 43g Total Fat; (77% calories from fat); 16g Protein; 11g Carbohydrate; 26mg Cholesterol; 47mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1327
Calories From Fat: 1050
Total Fat: 123.6g
Cholesterol: 256mg
Sodium: 1913.9mg
Potassium: 466.6mg
Carbohydrates: 21.2g
Fiber: 4.2g
Sugar: 2g
Protein: 51.1g