There's just enough blue cheese in this minty-bright pesto for an interesting, but not strong, flavor.
1 pound fettuccine
3 cups loosely packed fresh mint leaves, divided
About 3/4 tsp. kosher salt
1/2 cup walnut pieces
3 garlic cloves
2 tablespoons grated parmesan cheese
3/4 teaspoon pepper
1/2 cup extra-virgin olive oil
3 tablespoons gorgonzola cheese
3 tablespoons mascarpone cheese
How to Make It
Cook pasta as package directs in a large pot of salted boiling water.
Meanwhile, set aside 3/4 cup loosely packed small mint leaves. Put remaining mint and 3/4 tsp. salt, the nuts, garlic, parmesan, pepper, and oil in a food processor. Pulse just until coarsely puréed.
Transfer pesto to a large bowl and stir in gorgonzola and mascarpone.
Drain pasta, saving 1 cup pasta water, then transfer to bowl with pesto. Toss to coat well. Quickly toss with reserved mint leaves and add a little pasta water if needed for a looser texture. Serve immediately and season with salt to taste.
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