Fusilli con Gorgonzola e Salsa di Noce
(Fusilli with Gorgonzola and Walnut Sauce)
Ingredients:
12 ounces Fusilli (spiral-shaped pasta)
2 tablespoons (1/4 stick) butter
1 tablespoon extra virgin olive oil
3 garlic cloves, chopped
1 teaspoon chopped fresh thyme
3/4 cup heavy whipping cream
1/2 to 3/4 cup crumbled Gorgonzola cheese
3/4 cup walnut pieces, toasted
1 cup chopped fresh basil
Directions:
Cook pasta in medium pot of boiling salted water until 'al dente', stirring occasionally. Drain, reserving 1 cup cooking liquid.
Melt butter with olive oil in large skillet over medium heat.
Add garlic and thyme; saute until fragrant, about 1 minute.
Add pasta, cream, and cheese.
Toss until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if dry.
Mix in walnuts, then basil.
Season pasta to taste with salt and pepper and serve. Makes 4 main-course or 6 first-course/side-dish servings.