Creamy Gorgonzola And Pine Nut Tagliatelle Recipes

GORGONZOLA, GRAPE AND PINE NUT CROSTINI

Steps:

• 1. Preheat broiler and adjust rack so that it is about 4 inches from heat source.
• 2. Beat together cream cheese, mayonnaise, gorgonzola cheese and green onions; season with salt and pepper. Fold in grapes and pine nuts.
• 3. Spread a tablespoon of cheese mixture on each baguette slice.
• 4. Broil until heated and lightly browned, about 3 minutes. Serve immediately.
• *To toast pine nuts: Put pine nuts on baking sheet. Bake in preheated 350 degrees F. until lightly browned, about 7 minutes.

FETTUCCINE WITH GORGONZOLA, SPINACH AND PINE NUTS

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.

GORGONZOLA CREAM SAUCE

Steps:

• Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
• Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
• Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
• Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.