Gorgonzola-Walnut Fettuccine with Toasted Breadcrumbs

Ingredients

• 1 slice day-old hearty white bread (such as Pepperidge Farm), torn
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 8 ounces uncooked fettuccine
• 1/4 cup chopped fresh parsley
• 1/4 cup (1 ounce) crumbled Gorgonzola cheese
• 3 tablespoons chopped walnuts, toasted
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

1. Preheat oven to 250°.
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 2/3 cup. Place breadcrumbs on a baking sheet. Bake at 250° for 30 minutes or until dry.
3. Heat olive oil in a large nonstick skillet over medium heat. Add minced garlic, and cook 30 seconds, stirring constantly. Remove garlic mixture from heat, and let stand 5 minutes. Return pan to heat. Stir in breadcrumbs; cook 6 minutes or until lightly browned, stirring mixture frequently.
4. Cook the fettuccine according to package directions, omitting salt and fat; drain. Place fettuccine in a large bowl. Add the breadcrumb mixture, parsley, Gorgonzola, walnuts, lemon juice, salt, and black pepper; toss gently to combine. Serve immediately.