Fettuccine with Mixed Nuts Recipe

Fettuccine with Mixed Nuts Recipe

  • 1 (9 ounce) package refrigerated fettuccine or linguine
  • 3/4 cup chopped hazelnuts, pecans, and/or pine nuts
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup crumbled Gorgonzola or other blue cheese
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons snipped fresh basil
  • fresh basil (optional)
  1. Cook pasta in boiling water according to package directions; drain. Return to pan; keep warm.
  2. Meanwhile, in a medium skillet cook the nuts in butter and olive oil until toasted and butter begins to brown, stirring frequently.
  3. Add nut mixture to pasta; add Gorgonzola or blue cheese, Parmesan cheese, and snipped basil. Toss gently to coat.
  4. Transfer to a serving platter. If desired, garnish with fresh basil.
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