You can easily
make your own
fresh
pasta with this great pasta rolling machine. It's the one
that I use and we highly recommend it.
Pam
...

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Ingredients
- 12ozs. Of good
quality penne pasta
- 1 Medium onion - finely
chopped
- 2 Clove of garlic - finely
chopped
- 1 Teaspoon of dried tarragon
- 1lb. Of mushrooms - sliced
- 1 Cup of vegetable or chicken stock
- 8ozs. Of good blue cheese -
Gorgonzola or similar
- 1 Bunch of flatleaf parsley
- Good quality extra virgin olive oil
- Parmesan to sprinkle
- Salt and black pepper to taste
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Method
- OK - First fry
off the onions and mushrooms in
some of the olive oil in a non
stick fry pan - on a good heat - making
sure they are well
browned.
- Turn down the
heat and add the garlic - cook
for five minutes stirring as you go.
- Now add the
stock and tarragon and reduce until
sticky.
- Meanwhile you
can cook the pasta in plenty of salted boiling water for about 8-9
minutes.
- Crumble the
blue cheese into the sauce - add
half the parsley and salt and pepper to taste, giving it a good stir.
- Drain the
pasta return to the pan and add the
sauce - mix well.
- Spoon onto 4
dinner plates.
- Sprinkle with
freshly grated Parmesan and the rest of the parsley.
We bought this non-carcinogenic Le Creuset fry pan 3 years ago because
we were fed up with crumbling dangerous teflon on past purchases! We
have used it regularily on the hob and in the oven and it is still
perfect and non stick. Well worth the investment.
Ask Pam
if you have
any recipe questions....she loves to help.
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