Ribbon noodles in gorgonzola sauce

Name: Ribbon noodles in gorgonzola sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 7-10 Tbsp salt, white pepper; 100-150 g Gorgonzola or other blue cheese; 50-80 g dried tomatoes in oil; 400 g tagliatelle a nastro (ad esempio fettuccine o tagliatelle); 2 tablespoons (approx. 30 g) Pine nuts; 1 TABLESPOON Oil; 1/4 l Milk; 1-2 TEASPOONS Vegetable broth; 2-3 TABLESPOONS sauce thickener; 1/2 bunch Parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

7-10 Tbsp salt, white pepper
100-150 g Gorgonzola or other blue cheese
50-80 g dried tomatoes in oil
400 g tagliatelle a nastro (ad esempio fettuccine o tagliatelle)
2 tablespoons (approx. 30 g) Pine nuts
1 TABLESPOON Oil
1/4 l Milk
1-2 TEASPOONS Vegetable broth
2-3 TABLESPOONS sauce thickener
1/2 bunch Parsley

Directions

1
Bring plenty of salt water to the boil in a large pot. Roughly dice the cheese. Drain tomatoes and cut into strips. Cook the pasta in boiling salted water for about 10 minutes
2
Roast the pine nuts in a large frying pan in hot oil, remove. Milk, 1/4 l water and broth in
3
the pan. Melt the cheese while stirring, bring to the boil
4
Thicken the sauce slightly with sauce thickener and season with salt and pepper. Fold in the tomatoes. Wash and chop the parsley. Stir half into the sauce
5
Drain the pasta and let it drain well. Mix immediately with the sauce and serve. Sprinkle with pine nuts and the remaining parsley