Gorgonzola-Walnut Fettuccine with Toasted Breadcrumbs

Gorgonzola-Walnut Fettuccine with Toasted Breadcrumbs
Adapted from myrecipes.com
Gorgonzola-Walnut Fettuccine with Toasted Breadcrumbs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 1

    slice day-old hearty white bread (such as Pepperidge Farm), torn

  • 1

    tablespoon olive oil

  • 4

    garlic cloves, minced

  • 8

    ounces uncooked fettuccine

  • 1/4

    cup chopped fresh parsley

  • 1/4

    cup (1 ounce) crumbled Gorgonzola cheese

  • 3

    tablespoons chopped walnuts, toasted

  • 2

    teaspoons fresh lemon juice

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon freshly ground black pepper

Directions

Preheat oven to 250°. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 2/3 cup. Place breadcrumbs on a baking sheet. Bake at 250° for 30 minutes or until dry. Heat olive oil in a large nonstick skillet over medium heat. Add minced garlic, and cook 30 seconds, stirring constantly. Remove garlic mixture from heat, and let stand 5 minutes. Return pan to heat. Stir in breadcrumbs; cook 6 minutes or until lightly browned, stirring mixture frequently. Cook the fettuccine according to package directions, omitting salt and fat; drain. Place fettuccine in a large bowl. Add the breadcrumb mixture, parsley, Gorgonzola, walnuts, lemon juice, salt, and black pepper; toss gently to combine. Serve immediately.

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