Creamy Gorgonzola And Pine Nut Tagliatelle Food

RICOTTA/SPINACH TORTELLONI WITH GORGONZOLA SAUCE & PINE NUTS

Ricotta/Spinach Tortelloni With Gorgonzola Sauce & Pine Nuts image

Four Cheese Tortelloni con Crema di Gorgonzola e Pinoli - found on barilla.com The recipe is posted just as I found it on the barilla site but we exchanged the pine nuts for slivered almonds and added a pinch of red pepper flakes

Provided by Manami

Categories European

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup pine nuts (we used toasted slivered almonds)
2 tablespoons extra virgin olive oil
1 small onion, diced
2 garlic cloves, chopped
2 tablespoons dry white wine
1/4 cup heavy whipping cream
1/2 cup gorgonzola, crumbled
1 (8 ounce) package spinach and ricotta tortellini (we used Barilla)
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 pinch red pepper flakes
2 tablespoons fresh chives, cut into 1-inch strips

Steps:

Roast pine nuts or slivered almonds in pan until very lightly browned.
Set aside.
Heat olive oil in a large skillet.
Add onion, garlic, and red pepper flakes(if using) and saute until transparent.
Add white wine and whipping cream and simmer for 3-4 minutes.
Add Gorgonzola cheese and continue to simmer for 3 minutes.
Cook Tortelloni according to package directions.
Add roasted pine nuts, salt, pepper and drained Tortelloni to skillet.
Turn off heat, cover and let sit for 2 minutes.
Garnish with chives.
Serve immediately.

Nutrition Facts : Calories 243.9, Fat 22.9, SaturatedFat 7.9, Cholesterol 33, Sodium 533.3, Carbohydrate 4.5, Fiber 0.7, Sugar 1.3, Protein 5.4

FETTUCCINE WITH GORGONZOLA, SPINACH AND PINE NUTS

Fettuccine With Gorgonzola, Spinach and Pine Nuts image

This recipe comes from an award winning Australian chef. It's quick and easy to make, and tastes absolutely delicious. The sauce also goes well with gnocchi and buccatini. Said to serve 6, but I generally use around 250 g of pasta and half the listed amount of the other ingredients to serve two as a main. For a vegetarian version use non-animal rennet cheeses.

Provided by Soobeeoz

Categories < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
100 g shallots, sliced
3 garlic cloves, sliced
125 ml dry white wine
300 ml cream
200 g baby english spinach, stems removed, washed
80 g gorgonzola, roughly chopped
1/2 lemon, juice of
250 g fettuccine
shaved parmesan cheese, to serve (I use a fairly generous amount)
40 g pine nuts, toasted, to serve (or more)

Steps:

Heat oil in a frying pan over medium heat.
Saute shallots & garlic, without browning, until softened.
Pour in the wine and simmer until reduced by half, stirring, to deglaze the pan.
Add cream and simmer until mixture has reduced by one-third.
Add spinach, Gorgonzola & lemon juice.
Season to taste with salt & freshly ground black pepper.
Cook pasta in a large saucepan of boiling salted water until al dente.
Drain pasta and fold through sauce, adding a little of the pasta water if sauce is too thick.
Serve pasta topped with Parmesan, pine nuts and freshly ground black pepper.

Nutrition Facts : Calories 720.7, Fat 46, SaturatedFat 20.7, Cholesterol 152.4, Sodium 362.9, Carbohydrate 56.6, Fiber 3.6, Sugar 2.4, Protein 18.4

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レビュー数 14
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To toast the pine nuts, add them to a hot, dry frying-pan and stir continuously until golden brown. Set aside.
Heat the oil in a large pan. Add the shallots and cook for 4-5 minutes until softened but not browned. Add the wine and boil rapidly for 5-6 minutes until reduced by half.
Meanwhile, cook pasta in boiling salted water according to the packet instructions. Stir the cream into the wine and shallots and simmer for 2 minutes. Lower the heat, stir in the Gorgonzola and heat gently until the cheese has just melted but there are still a few small lumps. Season to taste.
Drain the pasta and return to the pan and pour over the Gorgonzola sauce and have the pine nuts. Toss together gently and divide between 4 serving bowls. Scatter over the remaining pine nuts and basil.

Creamy Gorgonzola And Pine Nut Tagliatelle Food

RICOTTA/SPINACH TORTELLONI WITH GORGONZOLA SAUCE & PINE NUTS

Four Cheese Tortelloni con Crema di Gorgonzola e Pinoli - found on barilla.com The recipe is posted just as I found it on the barilla site but we exchanged the pine nuts for slivered almonds and added a pinch of red pepper flakes

FETTUCCINE WITH GORGONZOLA, SPINACH AND PINE NUTS

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