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Recipe: Fettuccine With Gorgonzola, Spinach and Pinenuts edit
Photos
Upload a photoCreated by: Anonymous
Tags: Cheese, Dairy, European, Italian, Mediterranean, Pasta
edit Ingredients
8 |
ounces fresh fettuccine |
2 |
tablespoons olive oil |
|
salt and freshly ground black pepper |
1 |
shallot, chopped |
1 |
ounce unsalted butter |
1 |
pch garlic, chopped |
1 |
handf spinach leaves, torn |
1 |
tablespoon dry vermouth |
1 |
tablespoon soft fresh thyme leaves, chopped |
¼ |
pint double cream |
1 |
ounce gorgonzola cheese, crumbled |
2 |
tablespoons parmesan cheese, grated |
2 |
teaspoons chives, snipped |
|
pine nuts, toasted |
edit Preparation
Step 1 |
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. |
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