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. Vegetarians may like to know there is a vegetarian 'style' parmesan cheese from Bookham and Harrison Farms Ltd.
This recipe is from Delia's One Is Fun!. Serves 1
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.
You can watch How to Cook Perfect Pasta in the Cookery School Video on this page.
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.