Veal and Sage Meatballs and Pasta with Gorgonzola Walnut Sauce
Ingredients
- 1 pound gemelli pasta or other short cut pasta
- Salt
- 1 pound ground veal
- 1 egg
- 2 cloves garlic, finely chopped
- 6 to 8 sage leaves, finely chopped, a couple of tablespoons
- 1/2 cup bread crumbs, a couple of handfuls
- 1/3 cup grated Parmigiano-Reggiano
- 1/4 teaspoon freshly grated nutmeg, eyeball it
- Ground black pepper
- Extra-virgin olive oil, for drizzling
- 3/4 cup chopped walnuts, divided
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1 cup cream
- 1 cup Gorgonzola, crumbled
- 3 to 4 cups (1 bunch) arugula or baby spinach, cleaned and trimmed
Instructions
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