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Linguine with Mixed Nuts and Gorgonzola

Ingredients
  Fettuccine/Fettuccine 9 Ounce, refrigerated (1 Package)
  Chopped pecans/Pine nuts 3⁄4 Cup (12 tbs)
  Butter 1 Tablespoon
  Olive oil 1 Tablespoon
  Gorgonzola cheese/Blue cheese 2 Ounce, crumbled
  Shredded parmesan cheese 1⁄4 Cup (4 tbs)
  Basil 2 Tablespoon, snipped
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pasta
Interest: 
Everyday, Healthy

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4.30294
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2117 Calories from Fat 1040

% Daily Value*

Total Fat 120 g185.1%

Saturated Fat 32.5 g162.3%

Trans Fat 0 g

Cholesterol 109.7 mg36.6%

Sodium 1260.1 mg52.5%

Total Carbohydrates 199 g66.2%

Dietary Fiber 17.7 g70.8%

Sugars 12.8 g

Protein 64 g128.8%

Vitamin A 54.9% Vitamin C 10.6%

Calcium 76.3% Iron 44.3%

*Based on a 2000 Calorie diet

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Linguine With Mixed Nuts And Gorgonzola Recipe