Gorgonzola And Walnut Spaghetti

• 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

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.

salt, extra virgin olive oil, butter, garlic, walnuts, chicken broth, heavy cream, gorgonzola, fresh sage

Taken from www.food.com/recipe/gorgonzola-and-walnut-spaghetti-178501 (may not work)