in Italy

Penne with spinach, Gorgonzola and roasted pine nuts

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Ingredients for 4 servings:

  • 500 g spinach, fresh (or 250 g frozen leaf spinach)
  • 200g Gorgonzola
  • 100 g cream
  • 50 g pine nuts
  • 400g penne
  • 1 clove(s) garlic
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Sort and wash the spinach. Heat olive oil in a large pot, lightly fry 1 crushed garlic clove, add the wet spinach, and let it wilt. Add the Gorgonzola and cream and melt the cheese. Toast the pine nuts in a dry pan until light brown. Season the spinach with pepper and salt (depending on the spiciness of the cheese) and stir in the pine nuts. Cook the penne until al dente and serve tossed with the spinach.

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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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