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Tera Willingham
Penne with green asparagus and gorgonzola sauce
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Ingredients
Directions
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Boil the penne in a pan with plenty of boiling water with a little salt in a maximum of twelve minutes.
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Cut off the woody ends of the asparagus.
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Cut the stems into pieces of three cm, keep five cm cups apart.
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Cook the asparagus puffs in a pan with plenty of boiling water and a little salt in four minutes al dente.
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Boil the asparagus cups in a saucepan with plenty of boiling water with a little salt in three minutes al dente.
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Drain the pasta, collect some of the moisture.
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Cut the blue cheese into pieces.
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Stir in the whipped cream, cheese and, if necessary, a dash of pasta coffeemant through the penne.
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Heat this with gentle heat until the pasta is covered with a creamy sauce.
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Drain the asparagus pieces and also the asparagus cups.
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Stir the asparagus steaks through the pasta and warm for a while.
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Spoon the penne with sauce and asparagus into warm pasta plates and place the asparagus cups in the middle.
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Garnish with flinters of Parmesan cheese.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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