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Fettuccine with Mint, Walnut, and Gorgonzola Pesto

Photo: Annabelle Breakey; Food Styling: Robyn Valarik
Total time 30 mins
Yield Serves 6 (serving size: 1 1/2 cups)
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

Nutrition Information

  • calories 613
  • caloriesfromfat 50 %
  • protein 17 g
  • fat 35 g
  • satfat 8.3 g
  • carbohydrate 64 g
  • fiber 7.9 g
  • sodium 554 mg
  • cholesterol 22 mg

How to Make It

  1. Cook pasta as package directs in a large pot of salted boiling water.

  2. 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.

  3. Transfer pesto to a large bowl and stir in gorgonzola and mascarpone.

  4. 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.