Blue Cheese and Hazelnut Fettuccini

Ingredients for 4 servings

1/2 cup (125 mL) hazelnuts 
1/3 cup (80 mL) whole milk 
1 pkg (125 g) Castello® Extra Creamy Blue Cheese, cut into 1/2” cubes 
2 tbsp (30 mL) butter 
salt and pepper to taste 
1 bag (450 g) fettuccini or fettuccia riccia pasta 

Blue Cheese and Hazelnut Fettuccini


Preheat oven to 300ºF (150ºC) 

Place hazelnuts on a baking sheet and toast for 10 minutes, being careful not to burn. Remove from oven and carefully place hazelnuts on a clean kitchen towel. Rub the towel and the nuts together to remove the skin. When nuts are cool, chop coarsely and set aside. 

In a small saucepan add the milk and slowly heat. Add the Blue Cheese cubes to the milk and stir until the cheese melts. Add the butter and salt and pepper to taste. Keep on low heat while cooking the pasta. 

In a large pot of boiling, salted water cook the pasta until al denté. Remove from heat and drain. In a large serving bowl add the pasta and toss with the Blue Cheese sauce. Sprinkle with toasted hazelnuts and serve. 

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