Spaghetti with Gorgonzola and Mandarin Cream
Cook pasta according to package directions in a pot of boiling salted water. Drain.
Cut celery into small cubes. Chop pumpkin seeds finely and mix in a bowl with celery. Heat olive oil in a pan and sauté celery and pumpkin seeds for 3 minutes. Remove from the pan and keep warm. Drain mandarins and reserve juice. Mix mandarin juice in a bowl with sour cream, curry and crumbled gorgonzola. Add gorgonzola mixture to the pan, stir until smooth over low heat and season with salt and pepper. Bring to a boil. Add mandarin oranges and celery mixture to the gorgonzola sauce and heat briefly. Add pasta to the pan, mix briefly and serve on plates.