Fettuccine With Gorgonzola, Spinach And Pine Nuts

• 2 tablespoons olive oil
• 100 g shallots, sliced
• 3 garlic cloves, sliced
• 125 ml dry white wine
• 300 ml cream
• 200 g baby english spinach, stems removed, washed
• 80 g gorgonzola, roughly chopped
• 1/2 lemon, juice of
• 250 g fettuccine
• shaved parmesan cheese, to serve (I use a fairly generous amount)
• 40 g pine nuts, toasted, to serve (or more)

1. Heat oil in a frying pan over medium heat.
2. Saute shallots & garlic, without browning, until softened.
3. Pour in the wine and simmer until reduced by half, stirring, to deglaze the pan.
4. Add cream and simmer until mixture has reduced by one-third.
5. Add spinach, Gorgonzola & lemon juice.
6. Season to taste with salt & freshly ground black pepper.
7. Cook pasta in a large saucepan of boiling salted water until al dente.
8. Drain pasta and fold through sauce, adding a little of the pasta water if sauce is too thick.
9. Serve pasta topped with Parmesan, pine nuts and freshly ground black pepper.

olive oil, shallots, garlic, white wine, cream, english spinach, gorgonzola, lemon, fettuccine, parmesan cheese, pine nuts

Taken from www.food.com/recipe/fettuccine-with-gorgonzola-spinach-and-pine-nuts-150409 (may not work)