FETTUCCINE WITH MINT, WALNUT AND GORGONZOLA PESTO

I came across this recipe in my latest copy of Sunset magazine and decided to give it a try, simply for the reason that I had many of the ingredients in my fridge. I have to admit, I was skeptical on the outcome, as mint is the star ingredient in this dish and I am accustomed to using mint mainly in desserts or sweeter recipes.

To my surprise, the pasta had a really great, unique flavor. The sweetness of the mint was balanced by the earthiness of the walnuts and sharpness from the garlic. The mascarpone and gorgonzola added a mild but not too heavy creaminess. This is definitely a quick week night meal that I will be making again.

Fettuccine with Mint, Walnut and Gorgonzola Pesto

1 lb fettuccine
3 cups loosely packed fresh mint leaves, divided
3/4 t kosher salt
1/2 cup walnut pieces
3 garlic cloves
2 T grated parmesan cheese
3/4 t pepper
1/2 cup extra-virgin olive oil
3 T gorgonzola cheese
3 T mascarpone cheese

Cook pasta as package directs in a large pot of salted boiling water.

Meanwhile, set aside 3/4 cup loosely packed small mint leaves. Put remaining mint and 3/4 t salt, the nuts, garlic, parmesan, pepper, and oil in a food processor. Pulse just until coarsely puréed.

Transfer pesto to a large bowl and stir in gorgonzola and mascarpone.

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. Serve immediately and season with salt to taste.