Nut tortelloni in gorgonzola capers sauce

Name: nut tortelloni in gorgonzola capers sauce
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 500 g fresh tortelloni con formaggio e noci pasta, pack 250 g; 700 g chilled flour and broccoli florets; 250 ml cooking cream; 50 g capers; 150 g gorgonzola; 60 g unroasted walnuts; 40 g arugula

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

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.