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Bean And Gorgonzola Pasta Sauce
Ingredients
- 1 x 250 gram pac runner beans, trimmed
- 425 gm Tagliatelle, (14oz)
- 125 gm Gorgonzola cheese, crumbled (4oz)
- 1 x 142 millilit double cream, (5fl ounce)
- 50 gm Pecan nuts, (2oz)
- 2 Tbsp. Freshly shredded basil Salt and freshly grnd black pepper
Directions
- Cut the beans into 2cm (1 inch) pcs on the diagonal. Cook in boiling salted water for 7 min. Drain and keep hot.
- Cook the tagliatelle following instructions on the pack.
- Meanwhile, heat the cheese in a saucepan with the cream for 3-4 min stirring occasionally. Stir in the beans, pecan nuts and basil and add in seasoning to taste. Toss the sauce into the pasta and serve in a hot bowl with garlic bread.
- NOTES : A delicious accompaniment for pasta.Serve with a crisp mixed green salad.
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