Fettuccine With Gorgonzola, Spinach And Pine Nuts - cooking recipe

Ingredients

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)

Preparation

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