Instructions: 1. Place walnuts on oven tray and roast - about 8-10 minutes. Remove from oven and set aside.

2. Place gorgonzola, ricotta, garlic, cream, celery and seasoning in food processor and process to a puree. If the sauce is too thick, thin with a little milk.

3. Cook the spaghettini in plenty of boiling water, drain and place in a warmed serving dish. Pour over the sauce and diced butter and mix well.

Garnish with the walnuts and serve immediately.

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