Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 200 g spahetti
- 150 ml broth
- 50 g cream
- 1 clove garlic, finely chopped
- 100 g Goronzola
- 1 squirt lemon juice
- some lemon zest
- 2 tablespoon parsley, freshly chopped
- 100 g raspberries, fresh
- 40 g walnuts, rouhly chopped
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Bring the broth, cream and garlic to the boil in the saucepan and reduce by half. Toast the chopped walnuts in a dry pan a little. Cook the spaghetti according to the instructions on the packet and then drain.
- Dissolve the Gorgonzola in the sauce. Season to taste with lemon juice and zest. Stir in the spaghetti and heat. Mix in the parsley and raspberries. Spread on 2 plates, sprinkle with the roasted nuts and grind the pepper over them.
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