Fettuccine With Gorgonzola, Spinach And Pinenuts
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 2
 

Ingredients:

8 ounces fresh fettuccine
2 tablespoons olive oil
1 teaspoon salt and freshly ground black pepper
1 small shallot -- chopped
1 ounce unsalted butter
1 clove garlic
1 bunches spinach leaves -- torn
1 tablespoon dry vermouth
1 tablespoon soft fresh thyme leaves -- chopped
1/4 pint double cream
1 ounce gorgonzola cheese -- crumbled
2 tablespoons parmesan cheese -- grated
2 teaspoons chives -- snipped
1/4 Cup pine nuts -- toasted
8 ounces fresh fettuccine
2 tablespoons olive oil
1 teaspoon salt and freshly ground black pepper
1 small shallot -- chopped
1 ounce unsalted butter
1 clove garlic
1 bunches spinach leaves -- torn
1 tablespoon dry vermouth
1 tablespoon soft fresh thyme leaves -- chopped
1/4 pint double cream
1 ounce gorgonzola cheese -- crumbled
2 tablespoons parmesan cheese -- grated
2 teaspoons chives -- snipped
1/4 Cup pine nuts -- toasted
 

Preparation:

Cook the pasta in boiling, salted water, drain and toss with olive oil and ground black pepper, keep warm. Pan-fry shallot and garlic in the butter until soft but not brown. Add spinach and cook until wilted. Add a generous splash of vermouth, plus the thyme, cream, Gorgonzola and Parmesan, and boil until sauce slightly thickens. Season and add chives. Toss with the pasta and sprinkle with pinenuts.