| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
4qr |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Walnuts |
| 125 |
g |
Gorgonzola |
| 125 |
g |
Ricotta |
| 1 |
|
Clove garlic |
| 2 |
tb |
Cream |
| 1 |
sm |
Stick celery; finely diced |
|
|
Freshly ground black pepper |
| 500 |
g |
Spaghettini |
| 30 |
g |
Diced butter |
INSTRUCTIONS
1. Place walnuts on oven tray and roast - about 8-10 minutes. Remove from
oven and set aside.
2. 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.
3. 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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“Jesus: Because with God only perfection will do”