Friday, April 6, 2012

Ultimate Test Tortellini with Maytag Cream Sauce

Let's see what Santorum can accomplish between now and April 24th, when primaries in Connecticut, Delaware, Rhode Island, New York and his home state of Pennsylvania take place.

Ultimate Test Tortellini with Maytag Cream Sauce

Your resolve will be tested when you try to eat a prudent portion of this creamy, rich pasta.

1 lb. cheese tortellini
3 cloves garlic, minced
1 Tbsp. butter
1 Tbsp. olive oil
2 Tbsp. flour
1 cup chicken or vegetable stock
1 cup half & half
8 oz. Maytag blue cheese, crumbled
1/4 cup grated Romano cheese
1/4 tsp. freshly ground black pepper
2 cups packed baby arugula leaves

Cook tortellini as directed.

Meanwhile, heat butter and olive oil in large skillet.  Add garlic; cook and stir on medium heat 2 minutes or until tender.  Stir in flour for 1 minute, then  whisk in stock and half & half.  Bring to a simmer, whisking constantly. Add blue cheese, whisking constantly until melted, about 2 minutes.  Whisk in Romano cheese and pepper.

Gently toss hot pasta with arugula and cheese sauce until spinach is just wilted.  Serve immediately with additional Romano cheese, if desired.

Substitute packed baby spinach leaves for packed baby arugula leaves.

Substitute any good blue cheese for Maytag blue.

Proud to be a Patriot:
The best blue cheese in the world is made right here in the United States in IOWA.  Roquefort, Gorgonzola and Stilton, be damned!

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