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| 1/2 Tasse | Walnuts |
| 125 Gramm | gorgonzola |
| 125 Gramm | Ricotta |
| 1 | cloves garlic |
| 2 Esslöffel | cream |
| 1 klein | Stick celery; finely diced |
| | black pepper freshly ground |
| 500 Gramm | Spaghettini |
| 30 Gramm | butter diced |
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1. Place walnuts on oven tray and roast - about 8-10 minutes. Remove from oven and set aside.
2. Place gorgonzola, ricotta, garlic, cream, celery and seasoning in food processor and process to a puree. If the sauce is too thick, thin with a little milk.
3. Cook the spaghettini in plenty of boiling water, drain and place in a warmed serving dish. Pour over the sauce and diced butter and mix well.
Garnish with the walnuts and serve immediately.
Per serving: 463 Calories (kcal); 43g Total Fat; (77% calories from fat); 16g Protein; 11g Carbohydrate; 26mg Cholesterol; 47mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates
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