Spaghetti a la Gorgonzola

[Guest guest]

Spaghetti a la Gorgonzola

 

1 lb. spaghetti pasta

7 TB unsalted butter

1 celery rib, chopped

1 small onion, chopped

1 cup milk

1-1/4 cups (5 oz.) Gorgonzola cheese

1 container (10 oz.) ricotta cheese

Salt and ground black pepper, to taste

 

Heat the butter in a skillet. Add the chopped onion and celery. Sauté over

medium heat

until transparent but not browned.

 

Remove vegetables and reserve butter. Add milk, cheese and cooked vegetables

together

in a blender and puree. Pour into a sauce pan and keep warm while cooking the

spaghetti.

 

When spaghetti is done, drain and stir in the warm butter and the cheese

mixture.  Stir well,

put on a heated serving plate and add black pepper to taste.