Summary

Ingredients

• 2 cloves garlic, diced
• 3 onion (s), diced
• 62 ½ g herb butter
• 2 tablespoon flour
• 100 ml white wine
• 200 g cream
• 200 ml milk
• 400 g penne, cooked firm to the bite
• salt
• 200 g Goronzola, Cremoso
• 50 g parmesan, rated
• pepper
• nutmeg
• 2 tablespoon lemon juice
• 150 g spinach leaves, baby
• 70 g walnuts, rouhly chopped up

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Instructions

1. Steam the garlic and onion cubes in the melted butter until translucent. Dust with flour, sweat while stirring, gradually deglaze with wine, milk and cream and simmer for about 5 minutes. Add the chopped up Gorgonzola and grated Parmesan to the sauce and let it melt. Season with the spices and refine with lemon juice. Mix the spinach with the sauce, fold in the drained pasta and serve immediately, sprinkled with the walnuts.