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