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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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