Shell pasta with blue cheese 

We are very sorry! This recipe doesn't have an image yet…

(0)

Difficulty:easy
Preparation:25 min
Ready in:25 min
Advertisement
1 serving contains (Percentage of daily recommendation)
Calories719 kcal(36%)
Protein28 g(56%)
Fat33 g(41%)
Carbohydrates91 g(35%)
Added Sugar0 g(0%)
Roughage5 g(17%)

Recipe Development: EAT SMARTER

Ingredients

For servings

4 tablespoonspine nut
10 cupsConchiglie (shell pasta)
3 ⅓ cupsCocktail tomatoes halved
1 ⅓ cupsGorgonzola crumbled or sliced
3 tablespoonsolive oil
1Garlic cloves finely chopped

Directions

1 Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2 Dry roast the pine nuts in a pan until golden brown. Remove from the pan and leave to cool.
3 Cook the pasta according to the directions on the packet in plenty of salted water until al dente.
4 Place the tomatoes in an oven proof dish coated thinly with oil. Sprinkle with the gorgonzola, season with ground black pepper and roast in the middle of the oven for approx. 10 minutes.
5 Heat the remaining oil in a pan and fry the garlic. Drain the pasta and add to the garlic in the pan. Arrange on pre-warmed plates with the tomatoes and serve sprinkled with pine nuts.
Advertisement

Comments

This recipe hasn't received any comments yet.

Leave a Comment



Tags