LINGUINE WITH GORGONZOLA
6 ounces Gorgonzola cheese, cut into small pieces
1 cup whipping cream or half and half
¾ pound linguine
2/3 cup grated Parmigiano-Reggiano
½ cup toasted walnuts
½ cup toasted pecans
Toast nuts in 350 degree F oven for approximately 5-7 minutes. Remove from oven and cool. Chop toasted nuts and combine.
Place Gorgonzola cheese in a heavy large skillet and gradually whisk in the cream. Cook over medium heat until the cheese melts and the cream thickens, whisking frequently, approximately 3 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until al dente, stirring occasionally to prevent sticking. Drain well.
Add pasta to sauce in the skillet and toss until coated with sauce. Sprinkle in the Parmigiano-Reggiano and stir until cheese is melted.
Season generously with freshly grated pepper and divide between serving plates. Sprinkle each serving with the toasted nut mixture.