Creamy Gorgonzola Fettucine

Creamy Gorgonzola Fettuccine

16 oz. fettuccine

6 c. roasted asparagus

4 tsp. olive oil

8 cloves garlic, finely chopped

2 tbsp butter

2 tbsp flour

1 c. heavy cream

1.5 c. milk

1/2 c. cream cheese, cut into cubes

1/2 tsp salt

5 oz. Gorgonzola

2/3 c. walnuts

To Roast Asparagus:

1. Cut asparagus into 3" lengths. Put asparagus into a large Ziploc bag with 2 tsp. olive oil and 2 cloves of chopped garlic. Toss to coat.

2. Spread asparagus on a broiling pan and put in the oven at 425 degrees for approximately 15-20 minutes or until tender.

While the asparagus is roasting:

1. Measure milk and heavy cream and put into a separate bowl.

2. Add the remaining olive oil in a saucepan and warm over medium heat. Add remaining garlic and cook until soft and fragrant. Add contents of pan to milk/cream mixture.

3. In the meantime bring a pot of water to boiling to cook the noodles.

4. In the same saucepan melt butter and add flour to create a roux. Slowly whisk in the milk mixture and cook over medium heat until thickened (approximately 7-10 minutes)

5. Once sauce has thickened add cream cheese and stir until melted.

6. Add salt and 4 oz. of the Gorgonzola, simmer until noodles are done cooking.

7. When the noodles are finished, drain and separate into individual bowls. Top with roasted asparagus, then sauce. Sprinkle with chopped walnuts and the remaining Gorgonzola cheese.

This was so yummy tonight I had to share. The sauce has a pretty subtle Gorgonzola taste so if the kiddos don't like the strong taste of that cheese they should still like this dinner. I just don't sprinkle theirs with the extra Gorgonzola.

Yeah buddy!