Gorgonzola-Walnut Fettuccine With Toasted Breadcrumbs

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

SOPHISTICATED: Toasted walnuts and crumbled Gorgonzola cheese enhance weeknight Linguine with Garlicky Breadcrumbs. It's the same easy recipe but with different pasta and a little less garlic and oil, so the cheese and walnuts stand out.

Ingredients

• 1 slice day-old hearty white bread, torn
• 1 tablespoon olive oil
• 4 garlic cloves, minced
• 8 ounces uncooked fettuccine
• 1/4 cup chopped fresh parsley
• 1/4 cup (1 ounce) crumbled Gorgonzola cheese
• 3 tablespoons chopped walnuts, toasted
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. Preheat oven to 250°.
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 2/3 cup.
3. Place breadcrumbs on a baking sheet.
4. Bake at 250° for 30 minutes or until dry.
5. Heat oil in a large nonstick skillet over medium heat.
6. Add garlic, and cook 30 seconds, stirring constantly.
7. Remove from heat, and let stand 5 minutes.
8. Return pan to heat.
9. Stir in breadcrumbs; cook 6 minutes or until lightly browned, stirring frequently.
10. Cook fettuccine in a large bowl.
11. Add breadcrumb mixture, parsley, and remaining ingredients; toss gently to combine.
12. Serve immediately.

Yield: 4 servings (serving size: 1 1/2 cups)