350 g tagliatelle
300 gr smoked chicken in strips
300 gr fresh spinach
150 g gorgonzola
100 ml white wine
30 g pine nuts, toasted
Splash of olive oil
Cook the tagliatelle according to the package in plenty of water. Drain and add a small splash of olive oil or a knob of butter so that the pasta doesn’t stick together so quickly. Peel the pears and cut into slices. Fry the pear in a frying pan or grill pan until light brown on both sides. Chop the onion and fry in a large wok or frying pan in 1 tablespoon of olive oil. Pour in the wine and bring to a gentle boil. Crumble in the gorgonzola and stir until the cheese is completely dissolved. Stir the smoked chicken into the gorgonzola sauce. Finally, add the fresh spinach and heat for 1 minute so that it remains quite fresh and crunchy. Finally, mix in the pear slices and tagliatelle and serve.Sprinkle with pine nuts.
Source: Leukerecepten by leukerecepten-nl.
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