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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I don't remember where I saw the original of this recipe, but I changed it a bit. The spice amounts are relative. I put it conservatively, as most people don't like it as spicy as Barb and I do. Jazz it up as much as you like. Ingredients:
angel hair pasta or linguine, cooked according to package directions |
1/4 cup toasted walnuts |
1/4 cup toasted slivered almonds |
1/4 cup toasted pine nuts |
1 tablespoon butter (i use smart balance(it's actually healthy!) or 1 tablespoon margarine (i use smart balance(it's actually healthy!) |
1 tablespoon olive oil |
1/2 cup crumbled gorgonzola |
1 tablespoon dried basil or 1 tablespoon tarragon |
2 teaspoons garlic powder |
1 -2 pinch dried red chili pepper flakes (depending on your chili tolerance) |
black pepper |
Directions:
1. Be careful toasting the nuts; take them off the fire before they turn brown, as they will continue to cook in the hot skillet for a minute or two.
2. In your favorite skillet (preferably black iron) melt butter and add olive oil.
3. Saute the nuts until just a few of them turn brown.
4. Take it off the heat, the nuts will continue to cook for a while.
5. Stir and shake frequently.
6. Dump the nuts into the pasta, add the cheese, and toss to coat.
7. Enjoy!
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