This 30-minute recipe enriched with heavy cream, gorgonzola, fontina, and Asiago tastes like a meal from a fine Italian restaurant.




  • Cook pasta following package directions. Drain.

  • While pasta is cooking, bring cream to a simmer in medium-size heavy-bottomed saucepan. Add gorgonzola, fontina and 1/2 cup Asiago cheeses; stir until smooth. Stir in salt, pepper and roasted red pepper strips. Remove from heat.

  • Toss cooked pasta with cheese sauce and 1/2 cup walnuts. Sprinkle remaining nuts and 1/4 cup Asiago cheese over top. Serve immediately. Makes 6 servings.

Nutrition Facts

751 calories; 49 g total fat; 133 mg cholesterol; 624 mg sodium. 57 g carbohydrates; 25 g protein;