🍝 Tagliatelle with green asparagus and Gorgonzola cream

Name: Tagliatelle with green asparagus and Gorgonzola cream
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g green asparagus; 250 g baby spinach; 3 spring onions; 150 g Gorgonzola Piccante (45% fat in dry matter); salt; 350 g spelt tagliatelle; 4 tbsp walnut kernels (15 g each); 1 tbsp butter (15 g); 250 g whipping cream (30% fat); pepper

825 kcal · 30 min · 4 servings

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Ingredients

800 g green asparagus
250 g baby spinach
3 spring onions
150 g Gorgonzola Piccante (45% fat in dry matter)
salt
350 g spelt tagliatelle
4 tbsp walnut kernels (15 g each)
1 tbsp butter (15 g)
250 g whipping cream (30% fat)
pepper

Instructions

1. Thoroughly wash the green asparagus.
2. Cut off the woody bottom ends of the asparagus.
3. Peel the bottom third of the asparagus stalks.
4. Cut the asparagus stalks into pieces about 5 cm long.
5. Remove tough stems from the spinach and wash it.
6. Shake the spinach dry.
7. Trim and wash the spring onions.
8. Slice the spring onions into thin rings.
9. Set aside one quarter of the spring onion rings for garnish.
10. Crumble the Gorgonzola into small pieces or cut it into cubes.
11. Bring a large pot of water and salt to a boil.
12. Cook the tagliatelle in it for 8 to 10 minutes until al dente.
13. Add the asparagus pieces during the last 5 minutes of cooking time.
14. Drain the pasta and asparagus.
15. Reserve a small amount of the cooking water in a container.
16. Let the pasta and asparagus drain well.
17. Toast the walnuts in a dry pan over medium heat for 2 to 3 minutes.
18. Remove the walnuts from the pan and set them aside.
19. Add the butter to the same pan.
20. Sauté the spring onion rings in the butter over medium heat for 2 minutes.
21. Add the cream and Gorgonzola to the pan.
22. Season the sauce with salt and pepper.
23. Simmer the sauce while stirring for 3 minutes.
24. Wait until the cheese has melted and the sauce has thickened slightly.
25. Stir the drained tagliatelle into the sauce.
26. Add the asparagus and spinach to the sauce.
27. Add two-thirds of the toasted walnuts.
28. Simmer everything for about 2 minutes.
29. Add some of the reserved cooking water if the sauce is too thick.
30. Finally, season the pasta with salt and pepper to taste.
31. Divide the pasta onto plates.
32. Sprinkle the finished dishes with the reserved spring onion rings.
33. Add the remaining walnuts as a topping.

Nutrition per serving

kcal: 825
Protein: 28 g · Fett/Fat: 47 g · Carbs: 72 g