Summary

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

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Instructions

1. 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.
2. 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.
3. Drain the pasta and drain well. Mix immediately with the sauce and serve. Sprinkle with pine nuts and the remaining parsley.