FUSILLI WITH GORGONZOLA AND WALNUT SAUCE

Fusilli with Gorgonzola and Walnut Sauce image

Yield Makes 4 main-course or 6 first-course/side-dish servings

Number Of Ingredients 9

Previous Next

12 ounces fusilli (spiral-shaped pasta)
2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
3 garlic cloves, chopped
1 teaspoon chopped fresh thyme
3/4 cup heavy whipping cream
1/2 to 3/4 cup crumbled Gorgonzola cheese or other blue cheese (such as Maytag)
3/4 cup walnut pieces, toasted
1 cup chopped fresh basil

Steps:

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.