Fresh Farfalle with Spinach, Gorgonzola and Walnuts

Elegant vegetarian pasta dish featuring homemade farfalle, tenderstem broccoli, creamy gorgonzola cheese, fresh mint, and toasted walnuts.

Vegetarian Dinner Italian Pasta Fresh Pasta

Estimated Nutrition

Calories

374.2

kcal / serving

1496.8 kcal total

Carbs

38.7g

per serving

154.6 g total

Fat

18.1g

per serving

72.4 g total

Protein

14.6g

per serving

58.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

free-range

Gorgonzola

or similar vegetarian blue cheese torn into bite-size pieces

GrainsCereals

200

00 Flour

plus extra for dusting

NutsSeeds

pinch

Salt

clove

Garlic

finely chopped

tbsp

Mint

chopped

Walnuts

broken into pieces

OilsFats

tbsp

Olive Oil

Vegetables

200

Tenderstem Broccoli

cut into florets

handful

Spinach

large

Method

Mix flour, eggs, and salt in a food processor until the mixture holds together.

Knead the mixture on a floured surface, wrap in film, and chill for 30 minutes.

Roll the dough through a pasta machine or with a rolling pin until 2mm thick.

Cut dough into 5x2.5cm rectangles and pinch the centers to create bow shapes.

Blanch broccoli in boiling water, refresh in cold water, and drain.

Sauté garlic in oil, then add spinach, broccoli, and torn cheese.

Dry fry the walnuts in a separate pan until toasted.

Cook the pasta in boiling water for two minutes and drain.

Toss the pasta with the vegetables, stir in mint, and garnish with walnuts.