Fettuccine with Gorgonzola-Basil Wine Sauce

Here is an easy yet elegant recipe for Gorgonzola lovers. It's comforting, but not overly rich. Pine nuts add a delicate crunch.

It's best with fresh basil, but you can use dried basil (1/2 teaspoon) if fresh is not available.

RECIPE:

8 ounces dried fettuccine
1/4 cup extra virgin olive oil
1/3 cup pine nuts
1 cup crumbled Gorgonzola cheese
2 tablespoons shredded Parmesan cheese, plus additional for serving
2 tablespoons fresh basil leaves, shredded or coarsely chopped (or 1/2 teaspoon dried basil)
1/2 cup dry white wine
Salt and freshly ground black pepper to taste

Cook pasta according to package directions. Drain.

Meanwhile, in a medium skillet, saute the pine nuts in the olive oil over medium to medium-low heat until they are lightly golden.

Add the fettuccine to the pine nuts in the skillet, along with the Gorgonzola, 2 tablespoons of the Parmesan cheese, the basil, and the wine. Season with a small dash of salt (not too much, since the cheese is salty) and a twist of freshly ground black pepper.

Toss over medium heat for a couple of minutes until heated through. If the pasta mixture seems too dry, add more wine to taste, a tablespoon at a time,

Serve with additional shredded Parmesan as desired.

-- 3-4 servings