Fresh Farfalle With Spinach, Gorgonzola And Walnuts
This recipe combines freshly made pasta bows with a flavorful mix of Tenderstem broccoli, creamy gorgonzola dolce latte, and crunchy walnuts. The tender pasta is complemented by the earthy broccoli, rich cheese, and nutty walnuts, creating a delightful dish that is perfect for a cozy dinner at home.
— Constant Cookbook
Ingredients
- 200g/7oz 00 flour
- 2 free-range eggs
- pinch of salt
- 200g/7oz Tenderstem broccoli
- 2 tbsp olive oil
- 1 garlic
- large handful spinach
- 50g/1¾oz gorgonzoladolcelatte
- 1 tbsp chopped mint
- 25g/1oz walnuts
Instructions
- For the pasta, in a food processor mix the flour, eggs and a pinch of salt together until the mixture begins to hold together. If the dough is too dry add a little bit of water.
- Dust a wooden board or clean work surface with a little flour and knead the mixture until it forms a dough. Wrap the dough in cling film and place in the fridge for 30 minutes.
- Dust the pasta with a little four, then roll it through a pasta machine until it is about 2mm thick (around setting number five on the pasta machine). Alternatively roll out the dough using a rolling pin.
- Cut the pasta dough into rectangles approximately 5x2.5cm/2x1in. Pinch the rectangles in the middle to form a bow shape. (This can be done up to 24 hours before cooking the dish.)
- Blanch the broccoli in a pan of boiling water and then refresh in a bowl of cold water and drain.
- Heat a tablespoon of oil in a pan and add the garlic. After a minute add the spinach and broccoli. Tear the cheese into bite-size pieces and add to the spinach.
- Meanwhile, dry fry the walnuts in a separate pan.
- Cook the pasta in a pan of boiling water for two minutes. Drain thoroughly.
- Add the drained pasta to the spinach, stir through the mint and top with the walnuts.
Cook Time
30M
Prep Time
PT1H
Yield
Serves 4
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