|1 small||Stick celery; finely diced|
|Freshly ground black pepper|
|30 grams||Diced butter|
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: ½ Grain(Starch); 2 Lean Meat; ½ Vegetable; 0 Fruit; 7½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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