Gather all ingredients before starting the recipe.

• Prepare Gorgozola Cream Sauce and keep warm while cooking the pasta.
  
• Add 1/2 cup walnuts or pecans to a small skillet over medium high heat. Toss and stir for about 5 minutes or until the walnuts become toasted. Remove to a chopping board and roughly chop. Set aside until ready to use.
• Bring water in a medium sized saucepan to a boil, and add 3 nests fettucini pasta and a pinch of kosher salt. Cook according to package directions.
  
• When pasta has cooked, transfer pasta directly to the cream sauce and stir to combine.
• Top with toasted walnuts and garnish with some chopped parsley.