Gorgonzola and Walnut Spaghetti |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Rachael Ray Ingredients:
salt |
1/2-2/3 lb spaghetti |
1 tablespoon extra virgin olive oil |
1 tablespoon butter, cut into pieces |
3 garlic cloves, cracked away from skin but still whole |
1/2 cup chopped walnuts |
1/2 cup chicken broth |
1/2 cup heavy cream |
6 ounces crumbled gorgonzola |
3 tablespoons chopped fresh sage |
Directions:
1. Bring a large pot of water to a boil; add salt, then add the pasta; cook to al dente, about 7 minutes.
2. Meanwhile, heat a large skillet over medium heat and add in olive oil and butter.
3. Add the garlic and nuts; cook 5 minutes.
4. Remove garlic when it gets golden brown.
5. Add in broth and cream; bring to a bubble; add in the cheese and melt into sauce.
6. Drain pasta well and add it to the sauce.
7. Add sage; toss to coat pasta in sauce and walnuts; serve.
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