Gorgonzola Walnut Sauce

Try this delicious pasta dish:

The first idea not to always serve the same red sauce with pasta is simply to prepare a white sauce. The noble mold in Gorgonzola brings the distinctive flavor in combination with the slight bitterness of chopped and roasted walnuts.

Heat water with too much salt for the pasta in a large covered saucepan. Until the water is hot at the beginning coarsely chop the walnuts with a kitchen knife and toast them carefully and briefly in a frying pan on medium heat, this works without oil. Then put them on a plate and set aside.

So a little concentration, but do not worry, this has still managed every housewife: You can use either butter or oil as fat, Recipe Thor takes olive oil and dumps it about 1 second from the bottle into a saucepan.

Be careful not to use too much oil, roux behaves like long grain rice, you make way too much very quickly. A guide would be a tablespoon sized dollop. Heat the oil over medium heat and add 1 tsp of flour and stir with a whisk or possibly something similar. After 10 to 15 seconds, the consistency should resemble a viscous slurry that should not brown in any way. If it does brown a little at the edges, just keep stirring next to the stove.

Then add the whipped cream and stir it in precisely with the whisk. The saucepan should be repeatedly fired, because first the whipped cream is

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