Fettuccine With Gorgonzola, Spinach and Pine Nuts

Name: Fettuccine With Gorgonzola, Spinach and Pine Nuts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4-6 serving(s)
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)

Submitted by Soobeeoz

"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."

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Ready In:: 25mins
Ingredients:: 11
Serves:: 4-6

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)

directions

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.