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Fettuccine with Mint, Walnut, and Gorgonzola Pesto

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Fettuccine with Mint, Walnut, and Gorgonzola Pesto

Fettuccine with Mint, Walnut, and Gorgonzola Pesto

You can never have too many main course recipes, so give Fettuccine with Mint, Walnut, and Gorgonzola Pesto a try. One portion of this dish contains about 16g of protein, 34g of fat, and a total of 597 calories. This recipe serves 6. This recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up gorgonzola cheese, kosher salt, walnut pieces, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

1
Cook pasta as package directs in a large pot of salted boiling water.
Ingredients you will need
PastaPasta
WaterWater
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PotPot
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 pured.
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MintMint
ParmesanParmesan
GarlicGarlic
PepperPepper
NutsNuts
SaltSalt
Cooking OilCooking Oil
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Food ProcessorFood Processor
3
Transfer pesto to a large bowl and stir in gorgonzola and mascarpone.
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GorgonzolaGorgonzola
MascarponeMascarpone
PestoPesto
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BowlBowl
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.
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MintMint
WaterWater
PastaPasta
PestoPesto
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BowlBowl
5
Serve immediately and season with salt to taste.
Ingredients you will need
SaltSalt
DifficultyMedium
Ready In30 m.
Servings6
Health Score14
Dish TypesLunchMain CourseMain DishDinner
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