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 experience with our Fettuccine with Mint, Walnut, and Gorgonzola Pesto. This vibrant dish combines the rich, creamy flavors of gorgonzola and mascarpone with the refreshing brightness of fresh mint, creating a unique twist on traditional pesto. Perfect for a quick lunch or a sophisticated side dish, this recipe is not only easy to prepare but also packed with flavor and texture.

The combination of toasted walnuts adds a satisfying crunch, while the aromatic garlic elevates the dish to new heights. With just 30 minutes of preparation time, you can impress your family and friends with a gourmet meal that feels indulgent yet is surprisingly simple to make. Each serving is a harmonious blend of creamy, nutty, and herbal notes, making it a standout choice for any occasion.

Whether you're looking to elevate your weeknight dinner or searching for a show-stopping dish for your next gathering, this Fettuccine with Mint, Walnut, and Gorgonzola Pesto is sure to please. With its beautiful presentation and irresistible flavors, it’s a dish that will leave everyone asking for seconds. So, roll up your sleeves and get ready to create a pasta masterpiece that’s as delicious as it is memorable!

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