Gorgonzola-Walnut Fettuccine with Toasted Breadcrumbs

This has wonderful flavor and is a nice change from pasts with cream or tomato sauce. Much better results -- no clumping, the second time I made it. Drizzled olive oil over pasta after cooking and draining to prevent sticking. Added ingredients to pasta in following order: lemon juice & salt; parsley & walnuts mixture; crumbs & garlic mixture and then the cheese. Definitely a keeper.

I thought this recipe was fantastic, even as is. A good Gorgonzola is essential.

Thought this was good. I would add extra olive oil, as the pasta was very dry. I also usually LOVE garlic, but had to lighten it up a bit. Other than that, I enjoy this recipe a lot.

I enjoy the lemon-pasta taste, but the gorgonzola didn't seem to blend well. The pasta was VERY dry. IF I try this one again, I would add some chicken broth with the lemon juice and use fewer bread crumbs.

This was very quick to put together on a busy weeknight. The flavors were great, but I agree with other reviews...pasta was dry. Maybe add a little broth next time? I used esekiel fettuccini & whole wheat panko to save time. I would make this again.