Fettuccine With Gorgonzola, Spinach And Pinenuts

Recipe Ingredients

8 oz	227g	Fresh fettuccine
2 tablespoons	30ml	Olive oil
		Salt and freshly ground black pepper
1		Shallot - chopped
1 oz	28g	Unsalted butter
1		Garlic - chopped
1		Spinach leaves - torn
1 tablespoon	15ml	Dry vermouth
1 tablespoon	15ml	Soft fresh thyme leaves - chopped
1/4		Double cream
1 oz	28g	Gorgonzola cheese - crumbled
2 tablespoons	30ml	Parmesan cheese - grated
2 teaspoons	10ml	Chives - snipped
		Pine nuts - toasted

Recipe Instructions

Cook the pasta in boiling, salted water, drain and toss with olive oil and ground black pepper, keep warm. Pan-fry shallot and garlic in the butter until soft but not brown. Add spinach and cook until wilted. Add a generous splash of vermouth, plus the thyme, cream, Gorgonzola and Parmesan, and boil until sauce slightly thickens. Season and add chives. Toss with the pasta and sprinkle with pinenuts.

Source:
Josceline Dimbleby, The Sunday Telegraph Mag., 19 May 1996

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