MAIN DISH

GORGONZOLA

AND PISTACHIO FETTUCCINE

I'm convinced I was Italian in a past life -- I simply love pasta. This recipe is terrific, and can be tinkered with to include chicken or pancetta for extra flavor. This is rich, and warrants small portions, though, so keep the bowl size in check. The recipe is from a wonderful cookbook by the Junior League of the Palm Beaches, A Slice of Paradise.

• 1 pound fettuccine, cooked according to package directions (reserve 2 tablespoons cooking water)

•  ½ pound Gorgonzola cheese, crumbled

• 6 tablespoons light cream

• 4 tablespoons butter or margarine

• 6 tablespoons olive oil

• 2 garlic cloves, minced

• 6 tablespoons fresh parsley, finely chopped

• 4 ounces pistachios, shelled

• 6 tablespoons freshly grated Parmesan cheese

• Freshly grated Parmesan cheese for serving

Mix Gorgonzola and cream until thoroughly blended; set aside. Heat butter and oil in a skillet over medium heat. Add garlic and sauté until tender. Stir in parsley and pistachios. Cook and stir for 2 minutes; remove from heat. Add Gorgonzola mixture and stir until melted. Mix 2 tablespoons reserved pasta water and Parmesan cheese into the sauce. Pour sauce over cooked fettuccine and toss well. Serve with Parmesan. Makes 4 servings.

Per serving: 1,142 calories (54 percent from fat), 68.9 g fat (28.1 g saturated, 26.4 g monounsaturated), 102.6 mg cholesterol, 36.4 g protein, 96.6 g carbohydrates, 6.8 g fiber, 987.2 mg sodium.

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