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Penne with green asparagus and gorgonzola sauce
 
 
4 ServingsPTM30 min

Penne with green asparagus and gorgonzola sauce


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Directions

  1. Boil the penne in a pan with plenty of boiling water with a little salt in a maximum of twelve minutes.
  2. Cut off the woody ends of the asparagus.
  3. Cut the stems into pieces of three cm, keep five cm cups apart.
  4. Cook the asparagus puffs in a pan with plenty of boiling water and a little salt in four minutes al dente.
  5. Boil the asparagus cups in a saucepan with plenty of boiling water with a little salt in three minutes al dente.
  6. Drain the pasta, collect some of the moisture.
  7. Cut the blue cheese into pieces.
  8. Stir in the whipped cream, cheese and, if necessary, a dash of pasta coffeemant through the penne.
  9. Heat this with gentle heat until the pasta is covered with a creamy sauce.
  10. Drain the asparagus pieces and also the asparagus cups.
  11. Stir the asparagus steaks through the pasta and warm for a while.
  12. Spoon the penne with sauce and asparagus into warm pasta plates and place the asparagus cups in the middle.
  13. Garnish with flinters of Parmesan cheese.

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Nutrition

0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g

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