Orecchiette alla Verdura (Nudeln in Gorgonzolasoße)

Name: Orecchiette alla Verdura (Nudeln in Gorgonzolasoße)
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Baby Spinach; 1 small clove of garlic; 1/2 425 ml can artichoke bottoms; 2 Shallots; 2 TABLESPOONS Oil; 150 g Gorgonzola cheese; 150 g frozen peas; 250 g Whipped cream; 200 ml Vegetable broth; 400 g Orecchiette Noodles; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Baby Spinach
1 small clove of garlic
1/2 425 ml can artichoke bottoms
2 Shallots
2 TABLESPOONS Oil
150 g Gorgonzola cheese
150 g frozen peas
250 g Whipped cream
200 ml Vegetable broth
400 g Orecchiette Noodles
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg

Directions

1
Wash the spinach and drain well. Peel garlic and chop finely. Pour artichokes into a sieve, drain and cut into slices. Peel and finely chop the shallots.
2
Heat 1 tablespoon of oil in a saucepan. Sauté diced shallots for 1-2 minutes, then add garlic and spinach and steam for about 3 minutes. Chop the gorgonzola finely. Add cheese, peas, cream and stock and simmer for about 5 minutes.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Heat 1 tablespoon of oil in a frying pan. Fry the artichoke slices for 2-3 minutes while turning, then add to the sauce. Drain the noodles.
4
Season the sauce with salt, pepper and nutmeg. Mix pasta and sauce and serve.