Orecchiette with Gorgonzola and Walnuts

• 8 oz. dry orecchiette pasta (2 cups)
• 1/2 cup low-fat milk
• 4 oz. light Gorgonzola cheese, crumbled
• 1/2 cup walnuts, coarsely chopped
• 1/4 tsp. cracked black pepper

1. Cook pasta in large pot of boiling salted water according to package directions.
2. Drain.
3. Heat milk and Gorgonzola in skillet over medium heat 3 to 4 minutes, or until cheese has melted and slightly thickened.
4. Stir in pasta to coat with sauce; stir in walnuts.
5. Top with pepper.

pasta, lowfat milk, gorgonzola cheese, walnuts, cracked black pepper

Taken from www.vegetariantimes.com/recipe/orecchiette-with-gorgonzola-and-walnuts/ (may not work)