Fettuccine with Fig Mustard, Gorgonzola, Rocket and Pesto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g fettuccine
- 100 g pine nuts
- 1 bunch rocket
- 6 tablespoon butter
- 4 tablespoon fig mustard or fig mustard sauce
- 1 glass tomato (s), dried in oil
- 150 g Goronzola
- olive oil
- Sea salt and pepper, black from the mill
Print Recipe
Pin Recipe Instructions
- Roast the pine nuts in a pan without adding any fat and leave to cool on a plate. Wash the rocket, spin dry and roughly cut into pieces.
- For the pesto, puree about 3/4 of the rocket with half of the pine nuts and olive oil using a hand blender to make a pesto. Season with sea salt in between.
- Cook the pasta in plenty of salted water until al dente (approx. 6 minutes)
- While the pasta is cooking, cut the sun-dried tomatoes into pieces. Sweat the butter and about 8 tablespoons of olive oil (both can be a little more if you like) in a pan with the sun-dried tomatoes. Stir in fig mustard and gorgonzola and season the sauce with salt and pepper.
- Add the dripping wet hot pasta to the pan and mix everything loosely.
- Serving: Divide the pasta on plates and garnish with two dabs of pesto and arugula.
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