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    Fettuccine Gorgonzola

    1 large unshucked ear of corn
    1/2 lb. asparagus, cut into 2-inch pieces (tough ends discarded)
    1 T. olive oil
    2 large shallots
    2 T. finely chopped chives
    1/4 C. white wine
    2 C. half-and-half
    1/2 C. crumbled Gorgonzola cheese
    1 t. cornstarch mixed in 1 T. water
    Salt and pepper to taste
    4 oz. sliced mushrooms
    1 lb. fresh fettuccine
    4 oven-dried tomatoes, or sun-dried tomatoes, thinly sliced
    1/4 C. shelled sunflower seeds
    1/4 C. grated Parmesan cheese
    2 grilled boneless chicken breasts, cut into thin strips
    1 T. chopped fresh parsley

    Roast corn until just tender, about 10 minutes. Cut off kernels and reserve. Meanwhile, bring a pot of water to a boil, blanch asparagus and set aside.

    In a pot over medium heat add oil. Add shallots and cook until translucent. Add chives and wine and stir to combine. Add half-and-half and Gorgonzola and blend well. Add cornstarch mixture, salt and pepper. Add mushrooms, corn and asparagus and bring to a simmer.

    Boil pasta just until al dente, about 2 to 4 minutes. When vegetables are just cooked through, add pasta and toss well. Add dried tomatoes and toss again. Transfer to serving bowl; garnish pasta with sunflower seeds and Parmesan. Top with grilled chicken slices and sprinkle with parsley.

    Makes 4 servings

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