FETTUCCINE WITH GORGONZOLA AND WALNUTS (for four)
12 ounces fettuccine
2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
3 garlic cloves, chopped
1 teaspoon chopped fresh thyme
¾ cup heavy whipping cream
½ to ¾ cup crumbled Gorgonzola cheese or other blue cheese (such as Maytag)
¾ cup walnut pieces, toasted
1 cup chopped fresh basil
1. Cook pasta in a medium pot of boiling salted water, stirring occasionally, until just tender (about 12 minutes from when the water returns to a boil). Drain, reserving 1 cup of cooking liquid.
2. Melt butter with oil in a 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 ¼ cupfuls if dry. Mix in walnuts, then basil. Season pasta to taste with salt and pepper and serve.
from Bon Appetit Magazine, November, 2006