Ribbon noodles with gorgonzola sauce

Name: Ribbon noodles with gorgonzola sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 500 g Ribbon noodles (durum wheat semolina); 7-10 Tbsp Salt; 150 g Gorgonzola cheese; 80 g dried, pickled tomatoes; 2 TABLESPOONS Sunflower oil; 50 g Pine nuts; 1/4 l Vegetable broth (instant); 1/4 l Milk; 3-4 Tbsp sauce thickener; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1/2 bunch Parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

500 g Ribbon noodles (durum wheat semolina)
7-10 Tbsp Salt
150 g Gorgonzola cheese
80 g dried, pickled tomatoes
2 TABLESPOONS Sunflower oil
50 g Pine nuts
1/4 l Vegetable broth (instant)
1/4 l Milk
3-4 Tbsp sauce thickener
7-10 Tbsp Salt
7-10 Tbsp white pepper
1/2 bunch Parsley

Directions

1
Cook the ribbon noodles in plenty of boiling salted water for about 10 minutes until al dente. Dice gorgonzola roughly. Cut tomatoes into thin strips. Heat oil in a pot and roast pine nuts briefly in it. Remove and put aside. Add stock and milk to the pot and heat. Add cheese and let it melt while stirring.
2
Bring the sauce to the boil again, stir in the sauce thickener. Add pine nuts and tomatoes to the sauce, season with salt and pepper. Wash parsley, dab dry and chop. Add to the sauce. Drain the pasta, rinse with cold water and mix with the sauce. Arrange on four plates
3
if necessary, add oil for the tomatoes and sprinkle with pine nuts and tomatoes