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 Sunset

More From Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 613
  • Calories from fat: 50%
  • Protein: 17g
  • Fat: 35g
  • Saturated fat: 8.3g
  • Carbohydrate: 64g
  • Fiber: 7.9g
  • Sodium: 554mg
  • Cholesterol: 22mg


  • 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


  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.
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