LINGUINE WITH GORGONZOLA & TOASTED NUTS

By jarren

Ingredients

• 6 oz Gorgonzola cheese, cut into pieces
• 1 cup whipping cream or half and half
• 3/4 lb linguine
• Pepper
• 2/3 cup freshly grated Parmesan cheese
• 1/4 cup chopped toasted walnuts
• 1/4 cup chopped toasted hazelnuts
• 1/4 cup chopped toasted pecans
• 1/4 cup chopped toasted pine nuts

Preparation

Step 1

Place Gorgonzola in heavy large skillet. Gradually whisk in cream. Cook over medium heat until cheese melts and cream thickens, whisking occasionally, about 3 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain well.

Add pasta to sauce in skillet; toss just until coated with sauce. Season generously with pepper. Divide pasta among plates. Sprinkle with Parmesan. Combine nuts in small bowl. Sprinkle over each dish of pasta and serve.