Gorgonzola and spinach pasta
Added by Maria Sorokina | Fri 06 May 2011 @ 05:17
Gorgonzola sauce (and gorgonzola cheese overall) is my big passion. However like in case with pesto pasta I prefer making it at home. Somehow the home made gorgonzola pasta tastes better to me most of the time.
300 gr tagliatelle (or other pasta of your choice)
100 gr gorgonzola cheese
200 gr heavy cream
2 tbs olive oil
2 cloves of garlic, peeled and bruised
freshly ground black pepper
2 handfuls of fresh spinach leaves (optional)
Heat the oil in a medium pan. Add the garlic and fry for 1-2 minutes till the aroma gets into the oil. Throw the garlic away and reduce the heat to low. Add the cream and gorgonzola cut into pieces. Heat gently stirring till the cheese melts.
Add the spinach (if using) and let it soften stirring gently. Remove from heat.
Cook the pasta al dente and drain. Add the pasta to the pan with the sauce and stir to get it evenly covered.
Serve immediately (the sauce looses silky texture when cools down and it happens quite fast).
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