FETTUCCINI GORGONZOLA

Serves: 4

Print

With ImageWithout Image

FETTUCCINI GORGONZOLA

Ready in: 15 MinTotal time: 15 Min

Love this combination….Paired with the Endive salad and a Viognier; the perfect compliment!

Ingredients

• 1 pound fresh fettuccini
• 1 1/2 cups crumbled gorgonzola cheese
• 1 cup heavy whipping cream
• 3 tablespoons extra virgin olive oil
• 4 garlic cloves, minced
• 2 cups fresh tomatoes, seeded & chopped
• 1/2 cup fresh basil leaves, torn into pieces
• 1/2 cup walnuts, toasted and coarsely chopped
• Salt & Freshly ground pepper to taste

Instructions

1. In a small saucepan heat the cream until bubbles form around the edge of the pot, just before a simmer. Add 1 cup of the gorgonzola cheese and whisk over low heat to blend together. Season to taste with salt and pepper. Remove the sauce from the stove and set aside. In a large sauté pan, heat the olive oil and sauté the garlic for 1 minute. Add the tomatoes, basil, and walnuts and sauté 1 minute more. Remove the pan from the heat and stir in the gorgonzola/cream mixture. Set Aside.
2. Cook the pasta to the desired doneness in a large pot of boiling salted water and drain well. To serve, reheat the sauce over medium-low heat. Add the hot pasta and toss to coat. Serve immediately, garnished with the remaining crumbled gorgonzola.

Did you make this recipe?

Tag @chefjamiegwen on instagram and hashtag it # chefjamiegwen