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Ribbon pasta with cheese sauce and dried tomatoes

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Ingredients for 2 servings:

  • 250 g tagliatelle pasta, wide
  • 30 g pine nuts
  • 2 cups of cream
  • 3 tsp red pesto
  • 1 jar of dried tomatoes in oil
  • 1 pack of blue cheese
  • Parmesan, fresh
  • e.g. basil
  • e.g. oregano
  • some milk

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Simple and very tasty

Thinly slice the tomatoes. Slice the blue cheese. Add oil to a pan and fry the pine nuts until lightly browned. Once the pine nuts are browned, pour in the cream. Add the tomatoes and cheese pieces to the pan. Season with basil, oregano, and red pesto to taste, then season to taste. Bring the sauce to a boil and thin with a little milk. Cook the pasta and then sprinkle with fresh Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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