'Gorgonzola'-Walnut Fettuccine with Toasted Breadcrumbs

This elegant pasta dish works great for company! As with the Crostini with 'Gorgonzola', Caramelized Onions, and Fig Jam that I made last night, try the soy blue cheese from Sunergia in this recipe.

To start, tear 1 slice of white bread into pieces, and place in a food processor; process until you have coarse breadcrumbs. Place the breadcrumbs on a baking sheet and bake at 250 degrees until dry - the original recipe said 30 minutes, but I only gave mine 20 minutes.

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 4 minced garlic cloves and saute for 30 seconds. Remove the pan from heat and let stand for 5 minutes, then add the breadcrumbs - return the pan to the heat and cook for 6 minutes, stirring frequently.

Cook 8 ounces of fettuccine according to package directions, then drain and transfer to a large bowl. Add the breadcrumb mixture, 1/4 cup chopped parsley, 1/4 cup crumbled soy blue cheese, 3 tablespoons chopped walnuts (which you can toast first, if you like), 2 teaspoons lemon juice, 1/4 tsp. salt, and 1/4 tsp. black pepper; toss to combine.

This dish is best served immediately. You'll have 4 servings of 1 and 1/2 cups and 330 calories each.

Cost:
parsley $1.69
walnuts $5.49