California Central Coast Recipes

Fettuccine with Walnuts and Gorgonzola Cheese

Our Fettuccine Pasta with Walnuts and Gorgonzola Cheese is a quick-to-throw together meal that's more complex tasting than it sounds. When you're tired of a lot of other pasta sauces, this is one that will help snap you out of your doldrums. It's not a bland sauce. This sauce (with pasta) can be used as a main course with a big leafy salad or as a delicious and novel side dish.

I have suggested using Gorgonzola cheese as the main ingredient, but if you're in the mood for something more mellow, use any blue-veined creamy cheese, such as a blue-veined Brie. ©2017, Fettuccine with Walnuts and Gorgonzola Cheese
Preparation time: 15 minutes
Cooking time: 10 minutes
re-calculate ingredients for:


8 ounces Fettuccine or other similar pasta shape
3/4 Cup Roasted walnuts , chopped
1 Tablespoons Unsalted butter
1/4 Cup Green onions , chopped
1-1/4 Cup Heavy Cream
4 ounces Gorgonzola or other Blue-veined cheese , cut into half inch pieces
Freshly cracked Black Pepper to taste
Salt to taste

Preparation Directions.

1 Preheat the oven to 300 degrees.

2 Place walnuts on baking tin and roast in oven about ten minutes. When done, remove from oven and chop nuts. Set aside.

3 In a large sauce pan, heat the butter until foamy over medium-low heat. Add the green onions and saute lightly until softened.

4 Add in the cream, turn up the heat a bit and carefully boil cream until reduced by one-fifth.

5 Stir in the cheese and melt it, stirring gently. Add in the roasted walnuts, stirring to amalgamate.

6 Add in freshly cracked black pepper to taste. Add in salt to taste.

7 In the meantime, in a large pasta pot of water, heat to boiling and then add a tablespoon or so of salt to the boiling water. Stir.

8 Add in the pasta and stir again. Cook as directed on pasta package or al dente. Remove from heat, drain well and add to cheese sauce mixture.

9 Serve on individual dinner plates, or if using as a side dish, serve family style in a large bowl.

Wine and Food Pairing and Serving Suggestions.

Serve with a chilled Dry Chardonnay.

A tip from Sue!

Mark perishable ingredients

When ever you bring home a brand new spice, oil, vinegar, flour, sugar or other perishable ingredient, mark the bottle/container with the day’s date with a felt tip pen. Most "permanent markers" will write on just about any container.

That way if you don’t use it very much, but it’s been opened, you know how fresh it is. For an important meal don’t “submarine yourself” by using past expiration ingredients that have long lost their fresh taste and flavor.