Fusilli with Gorgonzola and Walnut Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 main-course or 6 first-course/side-dish servings
- 1 tablespoon olive oil
- 3/4 cup heavy whipping cream
- 1 teaspoon chopped fresh thyme
- 1 cup chopped fresh basil
- 2 tablespoons (1/4 stick) butter
- 3 garlic cloves, chopped
- Carbohydrate 67 g(22%)
- Cholesterol 92 mg(31%)
- Fat 36 g(56%)
- Fiber 3 g(13%)
- Protein 18 g(35%)
- Saturated Fat 19 g(94%)
- Sodium 265 mg(11%)
- Calories 664
Preparation Cook pasta in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Melt butter with oil in large skillet over medium heat. Add garlic and thyme; sauté 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.
Preparation Cook pasta in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Melt butter with oil in large skillet over medium heat. Add garlic and thyme; sauté 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.
