Delia

Green Tagliatelle with Three Cheeses

Ricotta and Gorgonzola make the perfect combination for this dish but, if you can't find ricotta, cottage cheese will make an excellent alternative. This is quick, simple and delicious.


Serves 1



Green Tagliatelle with Three Cheeses
Ingredients
 3-5 oz (75-150 g) green tagliatelle, depending on your appetite
 1½ oz (40 g) Gorgonzola cheese
 2 oz (50 g) ricotta or cottage cheese
 1 small clove of garlic
 3 tablespoons single cream
 1 tablespoon olive oil
 ¼ red or green pepper, very finely chopped
 2 spring onions, including the green parts, finely chopped
 1 level dessertspoon freshly grated Parmesan
 salt and freshly milled black pepper

Method

Place the pasta in a pan with plenty of boiling salted water (with a few drops of oil added to prevent it sticking), and when the water has returned to the boil, cook for exactly 8 minutes. Meanwhile you can be preparing the sauce: all you do is place the Gorgonzola cheese and ricotta or cottage cheese in the goblet of a liquidiser together with the garlic, cream and half a tablespoon of hot water. Season with salt and pepper then blend until completely smooth. When the tagliatelle is ready, drain it thoroughly in a colander, then return it immediately to the hot pan. Add the olive oil, chopped pepper and spring onions plus a seasoning of salt and pepper, then toss well. Now spoon the cheese mixture into the pasta, toss again thoroughly then serve straight on to a hot plate and sprinkle with the Parmesan.

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