Fusilli With Gorgonzola And Walnut Sauce

• 12 ounces fusilli (spiral-shaped pasta)
• 2 tablespoons (1/4 stick) butter
• 1 tablespoon olive oil
• 3 garlic cloves, chopped
• 1 teaspoon chopped fresh thyme
• 3/4 cup heavy whipping cream
• 1/2 to 3/4 cup crumbled Gorgonzola cheese or other blue cheese (such as Maytag)
• 3/4 cup walnut pieces, toasted
• 1 cup chopped fresh basil

1. Cook pasta in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid.
2. Melt butter with oil in large skillet over medium heat. Add garlic and thyme; saute until fragrant, about 1 minute. Add pasta, cream, and cheese. Toss until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if dry. Mix in walnuts, then basil. Season pasta to taste with salt and pepper and serve.

fusilli, butter, olive oil, garlic, thyme, heavy whipping cream, gorgonzola cheese, walnut pieces, fresh basil

Taken from www.epicurious.com/recipes/food/views/fusilli-with-gorgonzola-and-walnut-sauce-236567 (may not work)