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Garganelli Pasta with Gorgonzola, Fennel and Speck (<i>Garganelli con Gorgonzola, Finocchio e Speck</i>)
Garganelli Pasta with Gorgonzola, Fennel and Speck (<i>Garganelli con Gorgonzola, Finocchio e Speck</i>)
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Garganelli Pasta with Gorgonzola, Fennel and Speck (Garganelli con Gorgonzola, Finocchio e Speck)

Preparation
15 MIN
Cooking
15 MIN
Servings
4
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Ingredients

Preparation

  1. In a large non-stick skillet over medium-high heat, brown the speck in 1 tbsp (15 ml) of the oil. Set aside on a plate lined with paper towel. Clean the skillet.
  2. In the same skillet over medium heat, soften the fennel and green onions in the remaining oil. Cover the skillet in order for the vegetables to soften quickly.
  3. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Reserve 1/2 cup (125 ml) of the cooking water. Drain the pasta.
  4. Add the pasta, reserved cooking water and cheese to the skillet with fennel, and stir well to combine. Top with the speck, walnuts and fennel fronds.

Note

Gorgonzola is a mild blue cheese. Its smooth and creamy texture is perfect for making a quick and tasty pasta sauce. It is difficult to replace gorgonzola in this recipe because a stronger, more crumbly blue cheese would not achieve the desired result.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.