Written by Anjali Soneji
Rich and creamy gorgonzola cheese is married with a balance of fresh spinach to create a classic but decadent Tagliatelle. Serve it with shaves of parmesan or toasted pine nuts. You really cannot beat fresh pasta, especially when you make it yourself. Delicious!
TOTAL COOK TIME : 45 MINUTES
INGREDIENTS
For the pasta:
300 g flour
2 eggs
1 egg yolk
1 tablespoon olive oil
100 g spinach (you need 50 g of spinach when cooked) 1 pinch of salt
For the Sauce:
150 g Gorgonzola 1 dash of olive oil 1 shallot
1 clove of garlic 30 cl of cream
5 cl of white wine
50g pine nuts
Salt / Pepper Mill
A bit of parsley (optional)
For preparation instructions head to La Raffinerie Culinaire