Fettucine with gorgonzola, spinach and pinenuts

Yield: 2 servings

Measure Ingredient
8 ounces Fresh fettucine
2 tablespoons Olive oil
\N \N Salt and freshly ground black pepper
1 \N Shallot; chopped
1 ounce Unsalted butter
1 pinch Garlic; chopped
1 \N 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
\N \N Pine nuts; toasted

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.

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