Fettuccine with Mint, Walnut, and Gorgonzola Pesto

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. 1. Cook pasta as package directs in a large pot of salted boiling water.
2. 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. 3. Transfer pesto to a large bowl and stir in gorgonzola and mascarpone.
4. 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.