Gorgonzola and Prosciutto Pasta

Source: Sign On San Diego.com - Entertainment

4 servings

1/4 cup pine nuts
2 ounces thin Prosciutto slices, separated and cut into slivers
4 to 6 ounces gorgonzola or other mild blue cheese
1/2 cup whipping cream
3 cups chicken broth
1 cup dry white wine
1/4 teaspoon dried thyme
8 ounces dried fettuccine
2 tablespoons slivered fresh basil leaves
Freshly ground pepper

In a 4-to 5-quart pan over medium-high heat, stir pine nuts until lightly toasted, 2 to 4 minutes. At once, pour from pan into a small bowl. Add prosciutto to pan and stir until slightly browned, about 2 minutes. Add to pine nuts.

In a microwave-safe bowl, break or cut cheese into small pieces. Add cream. Heat in microwave on full power (100 percent) until cream bubbles, 1 to 2 minutes. Whisk mixture until blended. Let stand at room temperature until ready to use.

As cheese heats, pour broth and wine into pan; add thyme. Bring to a boil over high heat, then reduce heat and simmer 2 to 3 minutes. Return to high heat. When liquid boils, add fettuccine and stir. Cook, stirring often, until pasta is tender to the bite, 9 to 11 minutes. If pasta sticks, add 1/2 to 1 cup more broth; there should be a generous amount of liquid.

Add cheese mixture and stir for about 1 minute. Remove from heat and let stand for 1 to 2 minutes, stirring several times. Ladle into warm bowls. Sprinkle with pine nut-prosciutto mixture and basil. Season to taste with pepper.

(From Sunset magazine, December 2002.)