Tagliatelle in Gorgonzola Sauce with Pickled Tomatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g Goronzola
- 50 g tomato (s). dried, in oil
- 400 g ribbon noodles
- 30 g pine nuts
- 250 ml milk
- 2 teaspoons vegetable stock
- 2 tablespoon sauce thickener, light
- 0.5 ½ bunch parsley (alternatively also dried parsley)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Boil plenty of salted water in a large saucepan. Roughly dice the cheese. Drain the tomatoes and cut into strips. Cook the pasta in boiling salted water according to the instructions on the packet.
- Roast pine nuts in a large pan, remove. Add milk, 1/4 l water and stock to the pan. Melt the cheese in it while stirring, bring to the boil. Thicken the sauce slightly with a sauce thickener and season with salt and pepper. Fold the tomatoes under. Wash and chop parsley. Stir half into the sauce.
- Drain the pasta and drain well. Mix immediately with the sauce and serve. Sprinkle with pine nuts and the remaining parsley.
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