Fettuccine with Mint, Walnut, and Gorgonzola Pesto

Health score
13%
Fettuccine with Mint, Walnut, and Gorgonzola Pesto
30 min.
6
470kcal

Suggestions


Indulge in a delightful culinary adventure with our Fettuccine with Mint, Walnut, and Gorgonzola Pesto, a unique and refreshing dish that combines fresh flavors with rich textures. Perfect for a side dish or a satisfying main course, this recipe is designed for those who are eager to explore the exquisite tandem of mint and cheese while enjoying a generous helping of pasta.

In just 30 minutes, you can take your taste buds on a journey that marries the herbal notes of fresh mint with the creamy tang of gorgonzola and mascarpone cheeses. The addition of walnuts introduces a satisfying crunch that complements the smoothness of the pesto, while a hint of garlic adds depth to the flavor profile. Each ingredient comes together beautifully, creating a delicious balance that is perfect for various occasions, whether it's a cozy lunch or a festive dinner with friends.

Not only is this dish easy to prepare, but it also offers a burst of nutrition, featuring wholesome ingredients that deliver a well-rounded meal. With its vibrant colors and irresistible aroma, Fettuccine with Mint, Walnut, and Gorgonzola Pesto will undoubtedly become a new favorite at your dining table. So why not gather your ingredients and treat yourself and your loved ones to this exquisite pasta dish today?

Ingredients

  • pound fettuccine barilla 
  • cups mint leaves fresh divided loosely packed
  •  garlic cloves 
  • tablespoons gorgonzola cheese 
  • 0.8 tsp kosher salt 
  • tablespoons mascarpone cheese 
  • 0.5 cup olive oil extra-virgin
  • tablespoons parmesan cheese grated
  • 0.8 teaspoon pepper 
  • 0.5 cup walnut pieces 

Equipment

  • food processor
  • bowl
  • pot

Directions

  1. Cook pasta as package directs in a large pot of salted boiling water.
  2. Meanwhile, set aside 3/4 cup loosely packed small mint leaves. Put remaining mint and 3/4 tsp. salt, the nuts, garlic, parmesan, pepper, and oil in a food processor. Pulse just until coarsely pured.
  3. Transfer pesto to a large bowl and stir in gorgonzola and mascarpone.
  4. Drain pasta, saving 1 cup pasta water, then transfer to bowl with pesto. Toss to coat well. Quickly toss with reserved mint leaves and add a little pasta water if needed for a looser texture.
  5. Serve immediately and season with salt to taste.

Nutrition Facts

Calories470kcal
Protein13.16%
Fat36.65%
Carbs50.19%

Properties

Glycemic Index
25.5
Glycemic Load
22.96
Inflammation Score
-8
Nutrition Score
18.445652111717%

Flavonoids

Cyanidin
0.26mg
Eriodictyol
6.96mg
Hesperetin
2.29mg
Apigenin
1.23mg
Luteolin
2.87mg
Myricetin
0.02mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:469.98kcal
23.5%
Fat:19.39g
29.83%
Saturated Fat:5.71g
35.71%
Carbohydrates:59.74g
19.91%
Net Carbohydrates:54.7g
19.89%
Sugar:1.73g
1.92%
Cholesterol:77.7mg
25.9%
Sodium:427.9mg
18.6%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:15.67g
31.34%
Selenium:61.87µg
88.39%
Manganese:1.3mg
65.18%
Phosphorus:272.7mg
27.27%
Vitamin A:1178.95IU
23.58%
Copper:0.47mg
23.25%
Fiber:5.04g
20.17%
Magnesium:80.26mg
20.06%
Iron:2.96mg
16.47%
Calcium:156.92mg
15.69%
Zinc:2.28mg
15.21%
Folate:59.84µg
14.96%
Vitamin B6:0.28mg
13.85%
Vitamin B1:0.19mg
12.4%
Potassium:385.9mg
11.03%
Vitamin B3:2.17mg
10.83%
Vitamin B2:0.18mg
10.42%
Vitamin B5:0.96mg
9.6%
Vitamin C:7.75mg
9.39%
Vitamin E:0.9mg
5.97%
Vitamin B12:0.33µg
5.45%
Vitamin K:3.44µg
3.28%
Vitamin D:0.27µg
1.8%
Source:My Recipes