Shell Pasta with Blue Cheese

Name: Shell Pasta with Blue Cheese
Total time: 25 min
Yield: 4
Ingredients: 4 tablespoons pine nut; 10 cups Conchiglie (shell pasta); 3.333 cups Cocktail tomatoes (halved); 1.333 cups Gorgonzola (crumbled or sliced); 3 tablespoons olive oil; 1 Garlic clove (finely chopped)

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Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

Calories:

719

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	719 kcal	(34 %)
Protein	28.03 g	(29 %)
Fat	32.88 g	(28 %)
Carbohydrates	90.71 g	(60 %)
Sugar added	0 g	(0 %)
Roughage	4.72 g	(16 %)

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more nutritional values

Vitamin A	93.04 mg	(11,630 %)
Vitamin D	0 μg	(0 %)
Vitamin E	0.74 mg	(6 %)
Vitamin B₁	0.5 mg	(50 %)
Vitamin B₂	0.37 mg	(34 %)
Niacin	13.06 mg	(109 %)
Vitamin B₆	0.58 mg	(41 %)
Folate	154.89 μg	(52 %)
Pantothenic acid	1.88 mg	(31 %)
Biotin	2.62 μg	(6 %)
Vitamin B₁₂	0 μg	(0 %)
Vitamin C	84.58 mg	(89 %)
Potassium	778.21 mg	(19 %)
Calcium	273.93 mg	(27 %)
Magnesium	168.18 mg	(56 %)
Iron	5.8 mg	(39 %)
Zinc	4 mg	(50 %)
Saturated fatty acids	11.46 g
Cholesterol	33.32 mg

Author of this recipe:

EAT SMARTER

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How healthy are the main ingredients?

Gorgonzola olive oil

Ingredients

for

servings

Ingredients: 4 tablespoons
pine nut; 10 cups
Conchiglie (shell pasta); 3.333 cups
Cocktail tomatoes (halved); 1.333 cups
Gorgonzola (crumbled or sliced); 3 tablespoons
olive oil; 1
Garlic clove (finely chopped)

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Preparation steps

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.

Dry roast the pine nuts in a pan until golden brown. Remove from the pan and leave to cool.

Cook the pasta according to the directions on the packet in plenty of salted water until al dente.

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.

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.