Fettuccine with Gorgonzola, Spinach And Pinenuts
| Yield: | 2 servings |
| Categories: | Italian |
| 8 | oz | Fresh fettuccine |
| 2 | tb | Olive oil |
| Salt and freshly ground black pepper | ||
| 1 | Shallot; chopped | |
| 1 | oz | Unsalted butter |
| 1 | pn | Garlic; chopped |
| 1 | Handful spinach leaves; torn | |
| 1 | tb | Dry vermouth |
| 1 | tb | Soft fresh thyme leaves; chopped |
| 1/4 | pt | Double cream |
| 1 | oz | Gorgonzola cheese; crumbled |
| 2 | tb | Parmesan cheese; grated |
| 2 | ts | Chives; snipped |
| Pine nuts; toasted |
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