For 4 Servings:

18oz ALB-GOLD Pasta Fusilli

1 onion

1-2 cloves of garlic

2 tbsp butter

1/2 cup cream

1/2 cup vegetable stock

1/2 milk

1/2 cup gogonzola

1/2 bunch basil

1/2 bunch parsley

1/2 cup hazelnuts or almonds

Directions

Boil the ALB-GOLD Fusilli al dente in saltwater.

For the sauce peel and cut the onions and garlic into precise strips.
Sautee in butter in a skillet until transparent.
Add vegetable stock and milk. Simmer this for a few minutes.

Add the gogonzola, let it simmer until the gorgonzola is melted.
Season it with salt and pepper and add the basil and parsley.

Serve the ALB-GOLD Fusilli with the sauce and the chopped almonds.

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This entry was posted on Tuesday, February 2nd, 2010 at 6:08 pm and is filed under Natural Health. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.