Chef Piero's
Spinach Gorgonzola Sauce
for cuts: Penne / Fetticunni
1 lb. frozen spinach, thawed
3 cloves gorlic, minced
3 T. olive oil
2 1/2 oz. gorgonzola chesse
Salt and Pepper to taste
Directions
Remove any excess water from the spinach.
Sauté garlic in olive oil until fragrant and just beginning to color.
Add spinach and sauté 2-3 minutes.
Place spinach in a blender and puree until smooth.
Add remaining ingredients and blend until creamy. Adjust seasonings with salt and pepper.
If sauce is too thick thin with more stock. Yield aprox. 3 1/4 cups.
Serving Suggestions:
Penne Pasta topped with Toasted walnuts - short cuts
Fettuccine Pasta topped with sun dried tomatoes - Long cuts
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