3 1/3 oz (100 g) farfalle, or about 500 ml / 2 cups dry pasta
1 shallot, chopped
1 clove garlic, finely chopped
1 tablespoon (15 ml) olive oil
Salt and pepper
3 tablespoons (45 ml) white wine
1 teaspoon (5 ml) lemon juice
1 cup (250 ml) 35% cooking cream
1/4 cup (60 ml) blue cheese (Ciel de Charlevoix, gorgonzola ...)
1 plum tomato, seeded and diced
4 cups (1 litre) baby spinach
2 slices prosciutto, cut into thin strips
4 teaspoons (20 ml) red bell pepper, cut into small dice (miniature dice)
In a pot of salted boiling water, cook the pasta until al dente. Drain. Set aside.
In a skillet, sauté the shallots and garlic in the oil. Season with salt and pepper.
Deglaze with the wine and lemon juice. Reduce until almost dry.
Add the cream and cheese. Stir to blend. Add the tomatoes. Reduce by half. Add the pasta and cook until just warm. Adjust the seasoning.
Arrange the spinach on 4 plates.
Spoon the pasta on the spinach. Top with prosciutto and bell pepper. Season with pepper and serve immediately.
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