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Nut tortelloni in gorgonzola capers sauce
 
 
4 ServingsPTM15 min

Nut tortelloni in gorgonzola capers sauce


Stuffed pasta with cauliflower, broccoli, cooking cream, capers, gorgonzola, walnuts and arugula.

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Directions

  1. Cook the pasta al dente according to the instructions on the package.
  2. Meanwhile, halve the cauliflower and broccoli florets. Boil in water with salt in 4 minutes until al dente. Drain.
  3. In the meantime, heat the cooking cream with the capers and the gorgonzola in a saucepan over low heat.
  4. Drain the pasta and put it back in the pan. Stir in the cauliflower, broccoli and gorgonzola sauce. Cut the walnuts coarsely.
  5. Spread the pasta over the plates and spread the arugula and the rest of the gorgonzola over it. Garnish with the walnuts.


Nutrition

825Calories
Sodium0% DV1.195mg
Fat71% DV46g
Protein62% DV31g
Carbs23% DV68g
Fiber40% DV10g

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