Fettuccine With Mint, Walnut, And Gorgonzola Pesto Recipe

Name: Fettuccine With Mint, Walnut, And Gorgonzola Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fettuccine; 3 cups loosely packed fresh mint leaves, divided; About 3/4 tsp. kosher salt; 1/2 cup walnut pieces; 3 garlic cloves; 2 tablespoons grated parmesan cheese; 3/4 teaspoon pepper; 1/2 cup extra-virgin olive oil; 3 tablespoons gorgonzola cheese; 3 tablespoons mascarpone cheese

Servings: persons

1 pound fettuccine
3 cups loosely packed fresh mint leaves, divided
About 3/4 tsp. kosher salt
1/2 cup walnut pieces
3 garlic cloves
2 tablespoons grated parmesan cheese
3/4 teaspoon pepper
1/2 cup extra-virgin olive oil
3 tablespoons gorgonzola cheese
3 tablespoons mascarpone cheese

1
1. Cook pasta as package directs in a large pot of salted boiling water.
2
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 pureed.
3
3. Transfer pesto to a large bowl and stir in gorgonzola and mascarpone.
4
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. Serve immediately and season with salt to taste.

696

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound fettuccine, 3 cups loosely packed fresh mint leaves, divided, About 3/4 tsp. kosher salt, 1/2 cup walnut pieces, and more.

Yes, Fettuccine With Mint, Walnut, And Gorgonzola Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fettuccine With Mint, Walnut, And Gorgonzola Pesto

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