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
-
30 minMain dishRed pepper, onion, olive oil, dinnerkit burrito flour tortilla, smoked mackerel fillet, peas, mixed salad,burritos with mackerel
-
45 minMain dishgarlic, potato slices, olive oil, lime, fries sauce, garden pea carrot, fresh fresh mint, Fish sticks,fish fingers with lime sauce
-
50 minMain dishcrumbly potato, fresh green beans, Red onion, butter, Fries spiced minced meat half-past-half, fresh celery, Frisian nail cheese,crumbled casserole with minced meat, onion and beans
-
25 minMain dishcrumbly potato, unsalted butter, rib chop, red cabbage with apple in pot, gravy for stew, tap water, Elstar apple, semi-skimmed milk,red cabbage stew with bacon gravy and apple
Nutrition
825Calories
Sodium0% DV1.195mg
Fat71% DV46g
Protein62% DV31g
Carbs23% DV68g
Fiber40% DV10g
Loved it