fettuccine with gorgonzola cheese and walnuts
- 1 lb. of Fettuccine
- 1/2 cup of gorgonzola chunks
- 1/2 cup of sliced red bell pepper
- 4 tsp of chopped walnuts
- 2 tsp of grated parmigiano cheese
- 1 cup of cream
- aalt and pepper to taste
Saute peppers in oil for 30 seconds; add cream and seasoning. Set to boil.
Cook pasta according to instructions and drain well. Place pasta in salted boiling water (3-4 quarts per lb.) and stir with a wooden spoon to prevent pasta from sticking. Cook Linguine: 2-3 minutes Fettuccine: 2-4 minutes
Add pasta and coat with cream. Add parmigiano and gorgonzola cheeses; remove from heat
and toss to blend. Plate pasta and top with walnuts.