Instructions: Bring 4 qts water to boil for pasta. Toast walnuts. Thaw peas. Mix a Tbsp.

of the buttermilk with the cornstarch to make a smooth paste. In a heavy-bottomed saucepan, stir buttermilk cornstarch mixture, remaining buttermilk, Gorgonzola, and nutmeg. Cook over medium heat, stirring almost constantly, to melt the cheese and thicken the mixture. Cook pasta; drain well. Just as cheese sauce begins to thicken, add peas and cook long enough to heat through. Stir in toasted walnuts and serve the sauce over the pasta with Parmesan on the side.

Thomas notes: Made this 11-11-97; added salt to the sauce and served over cheese ravioli. Very tasty sauce!

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