Gorgonzola-Walnut Fettuccine with Toasted Breadcrumbs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Toasted walnuts and crumbled Gorgonzola cheese enhance weeknight Linguine with Garlicky Breadcrumbs. It's the same easy recipe-with different pasta and a little less garlic and oil, so the blue cheese and walnuts stand out. 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:
1. Preheat oven to 250°.
2. 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.
3. 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.
4. 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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