Blue Cheese Pasta on a Bed of Spinach
Blue Cheese Pasta on a Bed of Spinach
Ingredients
- 3 1/3 oz (100 g) farfalle, or about 500 ml / 2 cups dry pasta
- 1 shallot, chopped
- 1 clove garlic, finely chopped
- 1 tablespoon (15 ml) olive oil
- Salt and pepper
- 3 tablespoons (45 ml) white wine
- 1 teaspoon (5 ml) lemon juice
- 1 cup (250 ml) 35% cooking cream
- 1/4 cup (60 ml) blue cheese (Ciel de Charlevoix, gorgonzola ...)
- 1 plum tomato, seeded and diced
- 4 cups (1 litre) baby spinach
- 2 slices prosciutto, cut into thin strips
- 4 teaspoons (20 ml) red bell pepper, cut into small dice (miniature dice)
Instructions
- In a pot of salted boiling water, cook the pasta until al dente. Drain. Set aside.
- In a skillet, sauté the shallots and garlic in the oil. Season with salt and pepper.
- Deglaze with the wine and lemon juice. Reduce until almost dry.
- Add the cream and cheese. Stir to blend. Add the tomatoes. Reduce by half. Add the pasta and cook until just warm. Adjust the seasoning.
- Arrange the spinach on 4 plates.
- Spoon the pasta on the spinach. Top with prosciutto and bell pepper. Season with pepper and serve immediately.
Blue Cheese Pasta on a Bed of Spinach