Gorgonzola Linguine with Toasted Walnuts

 

4

ounces uncooked linguine

1

tablespoon butter

1

clove garlic, crushed

1

tablespoon Gold Medal® all-purpose flour

1

cup evaporated skimmed milk

1/4

cup dry white wine or chicken broth

1/4

teaspoon salt

1/2

cup crumbled Gorgonzola cheese (2 ounces)

3

tablespoons walnuts, toasted and finely chopped

• 1 Cook and drain linguine as directed on package.
• 2 Meanwhile, melt butter in 2-quart saucepan over medium heat. Cook garlic in butter, stirring occasionally, until garlic is golden brown. Stir in flour until smooth and bubbly. Stir in milk, wine and salt. Cook, stirring constantly, until mixture begins to thicken.
• 3 Reduce heat to medium-low. Stir cheese into sauce; cook, stirring frequently, until cheese is melted. Toss linguine and sauce in large bowl. Sprinkle with walnuts.