Fettucine Verdi with Gorganzola & Walnuts
( YIELD: 4-6 Servings )

I N G R E D I E N T S
Spinach Fettucine	1-3 lb.
Gorganzola in chunks	1-4 cup
Red Bell Peppers- sliced	1-4 cup
Cream	1-2 cup
Walnuts- Chopped	2 Tbsp.
Parmigiano Cheese- Grated	1 Tbsp.

1	Saute peppers in oil for 30 seconds- add cream and seasoning. Set to boil.
2	Cook pasta according to instructions and drain well.
3	Add pasta and coat with cream.
4	Add parmigiano and gorganzola cheeses- remove from heat and toss to blend.
5	Plate pasta- top with walnuts and season to taste with salt & pepper.
6	Serve immediately.