Gorgonzola Cream Sauce With Angel-Hair Pasta

• 3 quarts water
• 2 tablespoons cornstarch
• 2 cups low-fat buttermilk
• 1/4 cup Gorgonzola cheese
• 18 teaspoon ground nutmeg
• 1 pound fresh angel-hair pasta
• 1 cup fresh or frozen peas
• 1/4 cup toasted, chopped walnuts
• 4 tablespoons freshly grated Parmigiano Reggiano

1. Bring water to boil in covered pot.
2. Mix cornstarch with a tablespoon of buttermilk to make a smooth paste.
3. In heavy-bottom saucepan, combine buttermilk-cornstarch mixture, remaining buttermilk, Gorgonzola and nutmeg.
4. Cook over medium heat, stirring almost constantly, to melt cheese and thicken mixture.
5. Just as buttermilk mixture begins to thicken, stir in peas and cook just long enough to heat through.
6. When water boils, stir in pasta and cook according to package directions, about 45 seconds; drain.
7. Stir in walnuts and serve over pasta.
8. Serve with Parmigiano Reggiano.

water, cornstarch, lowfat buttermilk, gorgonzola cheese, ground nutmeg, angelhair pasta, peas, walnuts

Taken from cooking.nytimes.com/recipes/9611 (may not work)