Fettuccine with Mint, Walnut, and Gorgonzola Pesto

Photo: Annabelle Breakey; Food Styling: Robyn Valarik
There's just enough blue cheese in this minty-bright pesto for an interesting, but not strong, flavor.

Yield:

Serves 6 (serving size: 1 1/2 cups)

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Clifford A. Wright,

June 2012