Filter
Reset
Sort ByRelevance
Tera Willingham
Penne with green asparagus and gorgonzola sauce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the penne in a pan with plenty of boiling water with a little salt in a maximum of twelve minutes.
-
Cut off the woody ends of the asparagus.
-
Cut the stems into pieces of three cm, keep five cm cups apart.
-
Cook the asparagus puffs in a pan with plenty of boiling water and a little salt in four minutes al dente.
-
Boil the asparagus cups in a saucepan with plenty of boiling water with a little salt in three minutes al dente.
-
Drain the pasta, collect some of the moisture.
-
Cut the blue cheese into pieces.
-
Stir in the whipped cream, cheese and, if necessary, a dash of pasta coffeemant through the penne.
-
Heat this with gentle heat until the pasta is covered with a creamy sauce.
-
Drain the asparagus pieces and also the asparagus cups.
-
Stir the asparagus steaks through the pasta and warm for a while.
-
Spoon the penne with sauce and asparagus into warm pasta plates and place the asparagus cups in the middle.
-
Garnish with flinters of Parmesan cheese.
-
35 minMain dishlime, black peppercorns, garlic, olive oil,lime-pepper rub
-
45 minMain dishred peppers, coalfish fillet, mild curry paste, tomato frito, coconut milk, flat bread natural, green beans,green beans-fish curry
-
20 minMain dishpeeled potatoes, broken green beans, mushrooms, Red onions, garlic, butter, steaks tartar, mustard,steak tartare with beans and mushrooms
-
30 minMain dishJuniper berries, pork tenderloins, nutmeg, (freshly ground) pepper, gin, butter or margarine, salt, creme fraiche,pork tenderloin with gin
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it