You can use any blue cheese for this very simple sauce. Use this as a small-portion first course, as it is quite rich. A simple grilled fish would round this out beautifully.
½ cup coarsely chopped walnuts
1½ cups heavy cream
6 ounces gorgonzola or other blue cheese
1 pound fresh fettuccine
In a medium frying pan, toast the walnuts for 2 to 3 minutes over medium heat until lightly browned. Shake the pan frequently during cooking. Set aside. In a large saucepan, boil the cream over medium heat until reduced to about 1¼ cups, about 5 minutes; be careful not to let it boil over. Stir in the cheese until it melts. Meanwhile, cook the pasta in a large pot of boiling salted water until tender, about 2 to 4 minutes, then drain. Pour pasta and sauce into a warmed large bowl and toss together. Sprinkle with walnuts. Serves 6 as a light first course.
