Ribbon noodles with rocket-gorgonzola sauce

Name: Ribbon noodles with rocket-gorgonzola sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp salt and pepper; 1 Onion; 200 g cherry tomatoes; 75 g Arugula (rocket); 1/2 bunch Basil; 400 g ribbon noodles; 1 TABLESPOON Olive oil; 200 ml White wine; 200 g Whipped cream; 125 g Gorgonzola; 50 g Parmesan (piece)

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp salt and pepper
1 Onion
200 g cherry tomatoes
75 g Arugula (rocket)
1/2 bunch Basil
400 g ribbon noodles
1 TABLESPOON Olive oil
200 ml White wine
200 g Whipped cream
125 g Gorgonzola
50 g Parmesan (piece)

Directions

1
Bring approx. 4 l salted water (approx. 1 teaspoon salt per litre) to the boil. In the meantime peel and chop the onion. Wash and halve the tomatoes. Clean, wash, drain and roughly cut the rocket. Wash basil, shake dry, cut leaves into strips.
2
Add pasta to boiling salted water and cook according to package instructions.
3
Heat the oil in a pot. Sauté the onion in it. Deglaze with wine and cream, bring to the boil. Simmer for about 5 minutes. Dice gorgonzola roughly and melt in the sauce. Heat the tomatoes in the sauce. Season to taste with pepper and a little salt.
4
Drain the pasta and mix it in a pot with sauce, rocket and basil. Serve with parmesan cheese.