Fettuccine With Gorgonzola, Spinach And Pine Nuts

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 100 g shallots, sliced
• 3 garlic cloves, sliced
• 125 ml dry 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)

Recipe

• 1 heat oil in a frying pan over medium heat.
• 2 saute shallots & garlic, without browning, until softened.
• 3 pour in the wine and simmer until reduced by half, stirring, to deglaze the pan.
• 4 add cream and simmer until mixture has reduced by one-third.
• 5 add spinach, gorgonzola & lemon juice.
• 6 season to taste with salt & freshly ground black pepper.
• 7 cook pasta in a large saucepan of boiling salted water until al dente.
• 8 drain pasta and fold through sauce, adding a little of the pasta water if sauce is too thick.
• 9 serve pasta topped with parmesan, pine nuts and freshly ground black pepper.