Fastapastagorgonzolawithspinachredpeppersandpinenuts Recipes

FASTA PASTA GORGONZOLA WITH SPINACH, RED PEPPERS AND PINE NUTS

Steps:

• Bring a large pot of salted water to a boil. Cook pasta 10 minutes or until al dente; drain.
• Cut chicken into ½--inch pieces and sprinkle with salt and pepper. Heat 1 tablespoons olive oil in a large sauté pan and sauté chicken pieces until just cooked through, around 5 minutes. Remove chicken and pan juices to a bowl and set aside.
• Heat remaining 1 tablespoons olive oil in same pan and sauté garlic until translucent. Do not allow it to brown.
• Add the washed spinach and sauté until wilted. Add chicken broth and red peppers and bring to a boil. Add basil and gorgonzola and stir over medium-high heat until cheese melts completely.
• Add drained pasta, chicken and juices to sauté pan and heat for 1 minute, mixing thoroughly with vegetable-cheese mixture. Season to taste with salt and pepper.
• Divide among serving plates and sprinkle with Parmesan cheese and toasted pine nuts. Serve immediately.

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.

CREAMY GORGONZOLA SPINACH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
• Drain fusilli and toss with sauce. Serve immediately.

GORGONZOLA PASTA WITH SPINACH AND WALNUTS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, toast the walnuts in a large skillet over medium heat, shaking the pan occasionally, until golden brown, 3 to 5 minutes. Remove the walnuts to a cutting board (reserve the skillet) and let cool slightly, then very finely chop.
• In the last 2 minutes of cooking the pasta, add the butter to the skillet and melt over medium heat. Add the spinach, cover and cook until wilted, 1 to 2 minutes. Add the cooked pasta, gorgonzola, Parmesan, 1/2 teaspoon each salt and pepper and 1/2 cup of the reserved cooking water to the skillet. Toss until the cheese is melted and the pasta is evenly coated in the sauce. Add more pasta water as needed; season with salt.
• Divide the pasta among shallow bowls and top with the walnuts. Drizzle any remaining sauce in the skillet on top.