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.
Preparation time: 15 minutesCooking time: 10 minutes
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
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.
Serve with a chilled Dry Chardonnay.