Linguine with Mixed Nuts and Gorgonzola
|Fettuccine/Fettuccine||9 Ounce, refrigerated (1 Package)|
|Chopped pecans/Pine nuts||3⁄4 Cup (12 tbs)|
|Olive oil||1 Tablespoon|
|Gorgonzola cheese/Blue cheese||2 Ounce, crumbled|
|Shredded parmesan cheese||1⁄4 Cup (4 tbs)|
|Basil||2 Tablespoon, snipped|
1 Cook pasta in boiling water according to package directions; drain. Return to pan; keep warm.
2. Meanwhile, in a medium skillet cook the hazelnuts, pecans, or pine nuts in butter and olive oil till toasted and butter begins to brown, stirring frequently. Add nut mixture to pasta. Add the Gorgonzola or blue cheese, Parmesan cheese, and the snipped basil, tossing gently to coat. Transfer to a serving platter. If desired, garnish with fresh basil.