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
-
90 minMain dishfresh ginger, garlic, liquid honey, soy sauce, fresh salmon fillet,warm smoked salmon in honey-soy marinade -
40 minMain disholive oil, chicken drumsticks, onion, mushrooms, chicken bouillon, potatoes, farmer soup vegetables,stew of chicken and mushrooms -
30 minMain dishpenne, onions, garlic, Red pepper, red peppers, anchovy fillets in olive oil, tilapia fillet, tomato cubes, salt and pepper,penne with spicy fish sauce -
20 minMain dishDutch shrimps, half-to-half-chopped, garlic, sambal oelek, sweet chilli sauce, stir-fry oil, Red onions, Chinese coal, soy sauce, party rolls,Chinese citizen
Nutrition
825Calories
Sodium0% DV1.195mg
Fat71% DV46g
Protein62% DV31g
Carbs23% DV68g
Fiber40% DV10g
Loved it