Fettucine with gorgonzola, spinach and pinenuts
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Fresh fettucine |
| 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.
Suggested Wine: A robust but fairly acidic wine such as Barbera d'Alba.
Recipe by: Josceline Dimbleby, The Sunday Telegraph Mag., 19 May 1996 Converted by MM_Buster v2.0l.