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Ingredientes
- 1/2 c. Frzn peas
- 1 c. Lowfat Buttermilk
- 1 Tbsp. Cornstarch
- 2 Tbsp. Crumbled Gorgonzola cheese
- 1 dsh Nutmeg
- 2 Tbsp. Walnuts, minced
- 1/3 c. Parmesan cheese, grated
- 8 ounce Angel hair pasta
Direcciones
- Bring 4 quarts 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 mix, remaining buttermilk, Gorgonzola, and nutmeg. Cook over medium heat, stirring almost constantly, to heat the cheese and thicken the mix. Cook pasta; drain well. Just as cheese sauce begins to thicken, add in peas and cook long sufficient to heat through. Stir in toasted walnuts and serve the sauce over the pasta with Parmesan on the side.
- Thomas' notes: Made this 11-11-97; added salt to the sauce and served over cheese ravioli. Very tasty sauce!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 2 servings | |
| Calories 639 | |
| Calories from Fat 111 | 17% |
| Total Fat 12.83g | 16% |
| Saturated Fat 6.18g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 545mg | 23% |
| Potassium 546mg | 16% |
| Total Carbs 100.08g | 27% |
| Dietary Fiber 5.4g | 18% |
| Sugars 10.85g | 7% |
| Protein 29.32g | 47% |
