Fettuccine with Mint, Walnut, and Gorgonzola Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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There's just enough blue cheese in this minty-bright pesto for an interesting, but not strong, flavor. 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 |
Directions:
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.
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