Gorgonzola Pappardelle

The weather outside at the moment is what my husband calls, "ass cold." So I've been looking for warm dishes that "stick" a little bit. This gorgonzola pasta is a nice option, and easy to make.



I just started with a tablespoon or so of light butter, then added a tablespoon or two of flour, until it balls up (I start a lot of sauces this way). Then you slowly start adding cold milk, and whisking until it is heated through and creamy, then adding a little more (don't add the full cup or two of milk at once, or the flour lumps will never come out). Add a bit of salt, pepper, and I like just a teeny pinch of nutmeg. Then whisk in a few ounces of gorgonzola cheese. I recommend a silicon-coated whisk for this job, so you don't ruin your pan surface, particularly if it is non-stick.

Then I added frozen peas at the last moment and warmed them through, and added the sauce to some nice broadly-shaped pappardelle. I garnished it with parsley, and felt sorry for any poor bastards who have to be outside in this weather!