Monday, June 11, 2007

Gorgonzola and Fresh Thyme Sauce for Pasta

1 1/2 cups half and half
6 ounces gorgonzola (or blue) cheese, crumbled

1 teaspoon fresh thyme

1/4 teaspoon nutmeg or white pepper

Combine half and half, crumbled cheese, thyme and nutmeg. Cook gently, stirring frequently, until mixture reduces by one-fourth. Add white pepper to taste. Toss with steaming pasta. (You may add sliced, peeled apples and walnuts to the above.)

Source: A Kitchen Garden

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