Tuesday, 14 July 2009

Tagliatelle with Gorgonzola, Wilted Spinach and Turkey Kabanos

80z Tagliatelle
40z Gorgonzola
4 oz Turkey Kabanos - chopped
2 oz Spinach
200ml Creme Fraiche
2 cloves garlic - crushed
Salt & Pepper

Boil & drain pasta according to packet instructions. Blend gorgonzola and creme fraiche in processor. Heat another pan, when hot add kabanos and dry fry for a couple of minutes, add garlic, stir. Remove from heat. Add spinach, stir and wilt in heat of pan.

In the pasta pan add the gorgonzola mixture and kabanos mixture, toss everything together. Season with salt & pepper and serve immediately with parmesan. Serve with a crispy green salad

You could also add sliced mushrooms or substitute the kabanos for mushrooms for veggies

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