Gorgonzola and Walnut Linguine

  • 1/2 lb linguine
  • sea salt and cracked pepper
  • 1 tbsp butter
  • 2 cloves garlic, crushed
  • 1/2 cup light cream
  • 1/2 cup milk
  • 1/4 cup dry vermouth
  • 1/3 cup walnuts
  • 1/2 cup crumbled gorgonzola
  1. Boil the linguine in salted water.
  2. Meanwhile, melt the butter in a large saucepan.  Saute the garlic.
  3. Stir in the cream, milk and vermouth.  Season with salt and cracked pepper.
  4. Bring to a simmer, and cook, stirring often, until slightly thickened.
  5. Stir in the walnuts and cheese.
  6. Drain the pasta and toss with the sauce.
  7. Serve.

Leave a comment

Your email address will not be published. Required fields are marked *