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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719

calories

Calories

My cookbook

easy

Difficulty

25 min.

Preparation

Nutritions

1 serving contains

Fat	32.88 g
Saturated Fat Acids	11.46 g
Protein	28.03 g
Roughage	4.72 g
Sugar added	0 g
Calorie	719

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Our nutritional traffic light explained

Carbohydrates/g	90.71
Cholesterol/mg	33.32
Vitamin A/mg	93.04
Vitamin D/μg	0
Vitamin E/mg	0.74
Vitamin B₁/mg	0.5
Vitamin B₂/mg	0.37
Niacin/mg	13.06
Vitamin B₆/mg	0.58
Folate/μg	154.89
Pantothenic acid/mg	1.88
Biotin/μg	2.62
Vitamin B₁₂/μg	0
Vitamin C/mg	84.58
Potassium/mg	778.21
Calcium/mg	273.93
Magnesium/mg	168.18
Iron/mg	5.8
Zinc/mg	4

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 4 servings

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

Garlic clove (finely chopped)

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Preparation

Preparation steps

Step 1/5

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

Step 2/5

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

Step 3/5

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

Step 4/5

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.

Step 5/5

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.

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