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Fettuccine with Mint, Walnut, and Gorgonzola Pesto





Yields
Serves 6 (serving size: 1 1/2 cups)



Total Time
30 mins

There's just enough blue cheese in this minty-bright pesto for an interesting, but not strong, flavor.

su-Fettuccine with Mint, Walnut, and Gorgonzola Pesto




Photo: Annabelle Breakey; Food Styling: Robyn Valarik
 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
Step 1
1

Cook pasta as package directs in a large pot of salted boiling water.

Step 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 puréed.

Step 3
3

Transfer pesto to a large bowl and stir in gorgonzola and mascarpone.

Step 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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories613
% Daily Value *
Total Fat 35g45%

Saturated Fat 8.3g42%
Cholesterol 22mg8%
Sodium 554mg25%
Total Carbohydrate 64g24%

Dietary Fiber 7.9g29%
Protein 17g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.