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 dishpotato slices seasoned, olive oil, mayonnaise, Greek yoghurt, juice and grater of orange, flat leaf parsley, fresh basil, fresh salmon fillet on skin, butter,baked salmon with herb sauce and baked potatoes
-
25 minMain dishsoy sauce, fresh ginger, garlic, orange juice, sesame oil, salmon fillet, mie, sunflower oil, Broccoli, coriander, Red pepper,noodles with soy-ginger salmon and broccoli
-
20 minMain dishbasis for tomato soup, fresh beef soup balls, farmer soup vegetables, lentils, rolling brown bread, olive oil, oregano, young cheese,winter soup with lentils
-
42 minMain dishdough for savory pie, wild pink salmon, herb butter, sliced leek, milk, tomatoes, yoghurt dressing,fish-leek packages with tomato salad
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it