Gorgonzola-Walnut Fettuccine with Toasted Breadcrumbs

  • dory92064 Posted: 10/17/09
    Worthy of a Special Occasion

    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.

  • CherylR1954 Posted: 01/01/10
    Worthy of a Special Occasion

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

  • mom23girlies Posted: 06/30/11
    Worthy of a Special Occasion

    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.

  • AuntieMimi Posted: 08/26/12
    Worthy of a Special Occasion

    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.

  • Belladonna714 Posted: 03/20/12
    Worthy of a Special Occasion

    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.

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