Italian recipes

Fettuccine With Gorgonzola, Spinach And Pinenuts

Course : Italian
Source: Josceline Dimbleby, The Sunday Telegraph Mag., 19 May 1996
Serves: 2

Print a Recipe Card

3 x 5 Card | 4 x 6 Card | Printer Friendly

Ingredients:

8 ounces fresh fettuccine

2 tablespoons olive oil

1 teaspoon salt and freshly ground black pepper

1 small shallot -- chopped

1 ounce unsalted butter

1 clove garlic chopped

1 bunches spinach leaves -- torn

1 tablespoon dry vermouth

1 tablespoon soft fresh thyme leaves -- chopped

1/4 pint double cream

1 ounce gorgonzola cheese -- crumbled

2 tablespoons parmesan cheese -- grated

2 teaspoons chives -- snipped

1/4 Cup pine nuts -- toasted

8 ounces fresh fettuccine

2 tablespoons olive oil

1 teaspoon salt and freshly ground black pepper

1 small shallot -- chopped

1 ounce unsalted butter

1 clove garlic chopped

1 bunches spinach leaves -- torn

1 tablespoon dry vermouth

1 tablespoon soft fresh thyme leaves -- chopped

1/4 pint double cream

1 ounce gorgonzola cheese -- crumbled

2 tablespoons parmesan cheese -- grated

2 teaspoons chives -- snipped

1/4 Cup pine nuts -- toasted

Preparation / Directions:

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.

More Italian Recipes