Gorgonzola Cream Sauce With Angel-Hair Pasta
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 3quarts water
- 2tablespoons cornstarch
- 2cups low-fat buttermilk
- ¼cup Gorgonzola cheese
- ⅛teaspoon ground nutmeg
- 1pound fresh angel-hair pasta
- 1cup fresh or frozen peas
- ¼cup toasted, chopped walnuts
- 4tablespoons freshly grated Parmigiano Reggiano
Preparation
- Step 1
Bring water to boil in covered pot.
- Step 2
Mix cornstarch with a tablespoon of buttermilk to make a smooth paste. In heavy-bottom saucepan, combine buttermilk-cornstarch mixture, remaining buttermilk, Gorgonzola and nutmeg. Cook over medium heat, stirring almost constantly, to melt cheese and thicken mixture. Just as buttermilk mixture begins to thicken, stir in peas and cook just long enough to heat through.
- Step 3
When water boils, stir in pasta and cook according to package directions, about 45 seconds; drain.
- Step 4
Stir in walnuts and serve over pasta. Serve with Parmigiano Reggiano.
Private Notes
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Cooking Notes
Laura Eve
You could try thinning the sauce with a little of the pasta water until you get the consistency you like. That's my first line of rescue attempts for a too-thick sauce.
AFLO
This recipe is a crime against humanity and should be stricken from all the NYT recipe archives. Brutal. My wife says I should explain why, so I will. I will leave you with this question, in what world is low fat buttermilk a good substitute for cream? Enough said. I have lived, learned, and moved on.
C Kelly
Do NOT make unless you have a serious buttermilk obsession. It completely overwhelms the Gorgonzola, which really should have been the star of the show. My advice: Make a version with actual cream and eat a smaller portion.
Alyssa
This recipe was pretty good and very easy, but it was not a show-stopper. You do have to keep stirring constantly. I turned away for a moment to grab the pasta and the protein in my buttermilk scrambled.
nutsnbolts
Needs more liquid in the sauce. It was difficult to mix the sauce and pasta and then it clumped together, making it difficult to eat. However, the flavor was good.
Laura Eve
You could try thinning the sauce with a little of the pasta water until you get the consistency you like. That's my first line of rescue attempts for a too-thick sauce.
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