Tagliatelle with Spinaci Gorgonzola

Ingredients for 4 servings:

• 500 g spinach, fresh
• 2 pkt. Gorgonzola, 250 g each
• 1 pack of pasta (tagliatelle, 500 g)
• 1 cup crème fraîche
• salt and pepper
• marjoram
• nutmeg
• possibly olive oil

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Tagliatelle with fresh spinach and the famous Italian Gorgonzola

First, boil the water for the tagliatelle and bring it to a boil with a little salt and a few drops of cooking oil. When the water boils, add the tagliatelle and let it simmer for about 8 minutes. Meanwhile, trim and wash the spinach. Take a large pot and fill it with a little water (to cover the bottom). Add a little salt and nutmeg and bring the water to a boil. Add the spinach to the pot and leave it in the hot pot for just 2-3 minutes – the spinach will shrink during this time. Then, rinse the spinach with cold water and set aside. Take a pot and melt the Gorgonzola over low heat. Add the crème fraîche and mix with the cheese. Now add the spinach to the pot and season everything with a little salt (the Gorgonzola is already salted), pepper, marjoram, and nutmeg. Drain the tagliatelle and rinse it briefly with cold water (not so long that the tagliatelle gets cold again). Arrange the tagliatelle nicely on a deep plate (or in a round shape if desired) and spoon on the spinach and Gorgonzola sauce. Drizzle with a little olive oil, if desired. Finish serving!