CAPELLINI - GORGONZOLA, GOLDEN SAGE AND WALNUTS Recipe

6

Ingredients

8 oz. very thin flat noodles (capellini), cooked al dente and drained
4 T. butter
2 shallots, finely chopped
1 1/2 C. light cream
1/2 C. (4 oz.) gorgonzola, crumbled
1 C. Parmesan
2 large egg yolks
1 tsp. freshly ground white pepper
2 T. thinly snipped fresh golden sage or 3/4 T. dried sage leaves, stems removed
1/3 C. toasted walnuts

Preparation

Step 1

1. Cook pasta according to package directions.

2. Toast walnuts in dry saute pan for 10 minutes.

3. In a 4 qt. pan, melt butter over medium heat. Add shallots and saute 2 minutes. Reduce heat to medium low. Add cream. When hot, add gorgonzola and Parmesan. Stir. Quickly whisk in egg yolks. Cook 2-3 minutes but do not allow sauce to boil.

4. Remove pan from heat. Add pasta, pepper and sage. Lift and swirl pan to coat pasta with sauce. Do not stir. If necessary, lift pasta with long-tined fork to coat with sauce. Serve immediately sprinkled with walnuts.