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Bonnie Hartnett
Nut tortelloni in gorgonzola capers sauce
Stuffed pasta with cauliflower, broccoli, cooking cream, capers, gorgonzola, walnuts and arugula.
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Ingredients
Directions
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Cook the pasta al dente according to the instructions on the package.
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Meanwhile, halve the cauliflower and broccoli florets. Boil in water with salt in 4 minutes until al dente. Drain.
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In the meantime, heat the cooking cream with the capers and the gorgonzola in a saucepan over low heat.
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Drain the pasta and put it back in the pan. Stir in the cauliflower, broccoli and gorgonzola sauce. Cut the walnuts coarsely.
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Spread the pasta over the plates and spread the arugula and the rest of the gorgonzola over it. Garnish with the walnuts.
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Nutrition
825Calories
Sodium0% DV1.195mg
Fat71% DV46g
Protein62% DV31g
Carbs23% DV68g
Fiber40% DV10g
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