Tagarin With Gorganzola And Walnuts
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1 | Recipe tagarin pasta, rolled | |
| to thinnest setting and | ||
| cut into 1/8th inch | ||
| strips | ||
| 1 | c | Whipping cream |
| 1/2 | c | Walnuts |
| 1/2 | c | Gorgonzola, broken into |
| thumbnail-sized pieces |
INSTRUCTIONS
Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12 inch to 14 inch saute pan, heat cream and walnuts to boil and remove from heat. Drop pasta into water and cook until tender, about 45 seconds. Drain well and toss into pan with nuts. Sprinkle with Gorgonzola cheese pieces, toss two or three times and serve immediately. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #506 by Sue <suechef@sover.net> on Mar 09, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 1204
Calories From Fat: 1094
Total Fat: 126.2g
Cholesterol: 326.1mg
Sodium: 91.6mg
Potassium: 436.5mg
Carbohydrates: 14.7g
Fiber: 3.9g
Sugar: 1.8g
Protein: 13.8g