Pasta Gorganzola

Shirlene and I really liked this dish at Suprosa, so she recreated it…I love it

Serves: 8 – 10

1 cube butter
½ cup flour
1 tsp. Salt
Pepper (fresh ground is best)
2 cups whole milk
2 cups half & half or cream
(If I use cream, I use skim milk)
16 oz. Pkg. Sliced mushrooms
½ - ¾ lb. Gorgonzola cheese, crumbled
(It’s easy to crumble if it’s partially frozen)
¾ cup toasted pine nuts
(Put them in a pie tin and toast them in the oven for a few minutes, or
do it in a frying pan)
1 lb. Or so of asparagus – peeled and cut into 1” pieces
(or you can use 1 frozen pkg.)
1 lb. Box of penne or bowtie pasta, cooked

Melt butter in a large frying pan. Sautee mushrooms and asparagus. Add salt, pepper and flour. Cook for several minutes. Slowly add the cream and stir till jsmooth. Slowly add the milk and stir still smooth. Add the cheese and pine nuts and stir about 5 – 10 minutes till cheese is melted and pasta is hot.