>Tagliatelle with Asparagus & Gorgonzola Sauce

>from “Pasta” by Parragon Publishing

1lb asparagus tips
olive oil
salt and pepper
8oz Gorgonzola, crumbled
6 fl oz heavy cream
12 oz dried tagliatelle

1) Place asparagus tips in a single layer in a shallow ovenproof dish. Sprinkle with a little olive oil and season with salt and pepper. Turn to coat in the oil and seasoning. Roast in a preheated oven, 450, for 10-12 minutes until slightly browned and just tender. Set aside and keep warm.

2) Combine the crumbled cheese with the cream in a bowl. Season with salt and pepper.

3) Cook the pasta in plenty of boiling salted water until tender but still firm to the bite. Drain and transfer to a warmed serving dish.

4) Immediately add the asparagus and the cheese mixture. Toss well until the cheese has melted and the pasta is coated with the sauce. Serve at once.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: