Cooking Index - Cooking Recipes & IdeasFettuccine With Gorgonzola, Spinach And Pinenuts Recipe - Cooking Index

Fettuccine With Gorgonzola, Spinach And Pinenuts

Cuisine: Italian
Type: Pasta
Serves: 2 people

Recipe Ingredients

8 oz 227gFresh fettuccine
2 tablespoons 30mlOlive oil
  Salt and freshly ground black pepper
1   Shallot - chopped
1 oz 28gUnsalted butter
1   Garlic - chopped
1   Spinach leaves - torn
1 tablespoon 15mlDry vermouth
1 tablespoon 15mlSoft fresh thyme leaves - chopped
1/4   Double cream
1 oz 28gGorgonzola cheese - crumbled
2 tablespoons 30mlParmesan cheese - grated
2 teaspoons 10mlChives - 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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