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FETTUCINE WITH WALNUT GORGONZOLA SAUCE AND PARSLEY

FETTUCINE WITH WALNUT GORGONZOLA SAUCE AND PARSLEY
Serves 4

1 lb. dry fettucine
½ stick unsalted butter
1 large garlic clove, mashed to a paste
1-1/4 cups chopped walnuts
¼ lb. Gorgonzola and ¼ lb. cream cheese, mixed together
¾ cup freshly grated Parmegiano Reggiano
¼ cup chopped fresh flat-leaf parsleyCook pasta until al dente. While pasta cooks, melt butter in a large skillet, add the garlic and walnuts, and cook, stirring, over medium heat for 3-4 minutes. Add the cheese mixture and pepper and toss to melt. Toss the hot drained pasta with the walnut sauce and the Parmesan. Garnish with parsley and serve immediately on warmed plates.

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