Filter
Reset
Sort ByRelevance
Bonnie Hartnett
Nut tortelloni in gorgonzola capers sauce
Stuffed pasta with cauliflower, broccoli, cooking cream, capers, gorgonzola, walnuts and arugula.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the pasta al dente according to the instructions on the package.
-
Meanwhile, halve the cauliflower and broccoli florets. Boil in water with salt in 4 minutes until al dente. Drain.
-
In the meantime, heat the cooking cream with the capers and the gorgonzola in a saucepan over low heat.
-
Drain the pasta and put it back in the pan. Stir in the cauliflower, broccoli and gorgonzola sauce. Cut the walnuts coarsely.
-
Spread the pasta over the plates and spread the arugula and the rest of the gorgonzola over it. Garnish with the walnuts.
Blogs that might be interesting
-
50 minMain dishzucchini, yellow bell pepper, meat tomato, traditional olive oil, couscous, finesse for cooking, grated mature cheese, fresh chives,couscous with light cheese sauce -
15 minMain dishMihoen, cucumber, little gem, onion, oil, bunch onions, ham strips, wok sauce Ginger and Garlic,spicy ham with mihoensalade -
70 minMain dishzucchini, eggplant, Red pepper, tomato, olive oil, vegetable stock of tablet, herbal broth from tablet, shallot, garlic, minced beef, tomato paste, Parmesan cheese, mature cheese, bread crumb, dried Provençal herbs, mixed dried Italian herbs,stuffed vegetable dish -
25 minMain dishsticking potato, olive oil, Pesto, tomato, fresh celery leaves, flat leaf parsley, mature cheese, broad bean,broad beans from kosovo
Nutrition
825Calories
Sodium0% DV1.195mg
Fat71% DV46g
Protein62% DV31g
Carbs23% DV68g
Fiber40% DV10g
Loved it