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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.