FETTUCCINE WITH GORGONZOLA, SPINACH AND PINE NUTS

Fettuccine With Gorgonzola, Spinach and Pine Nuts image

Provided by Soobeeoz

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

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