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Creamy Gorgonzola and Asparagus with Fettuccine


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Serves | Prep Time | Cook Time

Ingredients

8 ounces uncooked fettuccine
3 cups (1-inch) diagonally sliced asparagus (about 10 ounces)
2 tablespoon s butter or stick margarine
4 garlic cloves, minced
1 tablespoon all-purpose flour
1-1/4 cups milk or cream
1/4 cup (2 ounces) cream cheese
1/4 teaspoon salt
1/2 cup (2 ounces) Gorgonzola or other blue cheese, crumbled
2 tablespoons chopped walnuts, toasted
Freshly ground black pepper (optional)


Cook pasta in boiling water 6 minutes, omitting salt and fat. Add asparagus, and cook 2 minutes or until tender. While pasta is cooking, melt butter in a medium saucepan over medium-high heat. Add garlic, and cook for 3 minutes. Add flour; cook 30 seconds, stirring constantly. Gradually add milk, stirring well with a whisk. Stir in cream cheese and salt; cook 3 minutes or until thick, stirring constantly. Drain pasta and asparagus; place in a large bowl. Add sauce; tossing to coat. Serve with Gorgonzola and walnuts, and sprinkle with pepper, if desired.


Pairs Well With


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