Blue Cheese Pasta on a Bed of Spinach
Blue Cheese Pasta on a Bed of Spinach
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  • 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)
  • Preparation
  • 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.
  • Description
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