Gorgonzola and Walnut Spaghetti

Rachael Ray

• Ready In: 40 mins
• Serves: 2

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.