Yield: 1 servings
|½ cup||Light cream|
|¾ cup||Chicken broth|
|4 ounces||Gorgonzola cheese|
|\N \N||Freshly ground pepper|
|½ cup||Chopped walnuts; toasted|
Bring cream and broth to a boil. Reduce heat; cook for 5 minutes. Add cheese and salt and pepper to taste. Whisk until smooth, then stir in walnuts.
Comments: Here's a quick pasta sauce adapted from a recipe in the new "Good Housekeeping Best One-Dish Meals" (William Morrow, 1998).
Recipe Source: St. Louis Post-Dispatch - 10-19-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@...
Converted by MM_Buster v2.0l.