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Fettucine with Gorgonzola, Spinach And Pinenuts

Recipes »  Main Dish  »  Pasta

Try this Fettucine with Gorgonzola, Spinach And Pinenuts recipe, or contribute your own. "Cheese" and "Pasta" are two of the tags cooks chose for Fettucine with Gorgonzola, Spinach And Pinenuts.

Yield: 2 servings Ready in 1 hours

Cuisine: AmericanMain Ingredient: Pasta

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Servings          
Original recipe makes 2 servings
2 tbParmesan cheese; grated
2 tsChives; snipped
1 ozUnsalted butter
1 Shallot; chopped
Pine nuts; toasted
1 tbDry vermouth
1 pnGarlic; chopped
1 tbSoft fresh thyme leaves;
1 ozGorgonzola cheese; crumbled
Salt
1 Handful spinach leaves; torn
2 tbolive oil
1/4 ptHeavy Cream
8 ozFresh fettucine

Fettucine with Gorgonzola, Spinach And Pinenuts Preparation

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 dAlba. Recipe by: Josceline Dimbleby, The Sunday Telegraph Mag., 19 May 1996

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Calories Per Serving: 589
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Tags

  1. Pasta
  2. Cheese
  3. Gorgonzola
  4. Parmes
  5. Cream
  6. Butter
  7. Olive oil
  8. Parmesan
  9. Pine Nuts
  10. Garlic
  11. Shallot
  12. Spinach
  13. Dinner
  14. Winter
  15. Buttery

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