Veal and sage meatballs and pasta with gorgonzola-walnut sauce
Pasta and macaroni
Italian cuisine
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 ½ cup bread crumbs ⅓ cup grated Parmigiano-Reggiano ¼ teaspoon freshly grated nutmeg ground black pepper Extra-virgin olive oil, for drizzling ¾ 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 cups arugula or baby spinach, cleaned & trimmed
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