Pasta with baby marrow ribbons and deconstructed four cheese sauce
Recipe by Forbidden
200g baby marrows
30ml olive oil
300g pasta, of your choice
100g ricotta, crumbled
100g Gorgonzola, crumbled
100g cream cheese (creme fraiche)
100g Parmesan, grated
Prep. Time → 30 min
Cook Time → 20 min
1. Cut the baby marrows into thin ribbons using a potato peeler, toss in oil and grill for a few minutes. Set aside
2. In salted boiling water, cook the pasta until al dente (just before it's done) and drain.
3. Toss the baby marrows, ricotta and gorgonzola through the pasta and serve with cream cheese and a generous helping of parmesan
main courses, cream cheese, gorgonzola, parmesan, pasta, ricotta, baby marrow December 22, 2011 15:25
Author Food and Home Entertaining magazine, January 2012 issue
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