Fettuccine with gorgonzola, spinach and pinenuts
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Fresh fettuccine |
| 2 | tablespoons | Olive oil |
| Salt and freshly ground black pepper | ||
| 1 | Shallot; chopped | |
| 1 | ounce | Unsalted butter |
| 1 | pinch | Garlic; chopped |
| 1 | Handful 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 | ||
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.
Per serving: 308 Calories (kcal); 31g Total Fat; (90% calories from fat); 6g Protein; 2g Carbohydrate; 48mg Cholesterol; 298mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 0 Vegetable; 0 Fruit; 5½ Fat; 0 Other Carbohydrates Recipe by: Josceline Dimbleby, The Sunday Telegraph Mag., 19 May 1996 Converted by MM_Buster v2.0n.