Spinach Fettuccini with Gorgonzola Cream Sauce

Ingredients

• 4 handfuls baby spinach leaves 
• 6 servings pepper black freshly ground
• 2 tablespoons butter 
• 1 cup chicken stock see 
• 1 cup cup heavy whipping cream 
• 2 tablespoons flour all-purpose
• 2 cloves garlic finely chopped
• 8 ounces gorgonzola cut into small pieces
• 3 leaves sage fresh finely chopped
• 6 servings salt 
• 12 ounce spinach fettuccini 

Equipment

• bowl
• whisk
• pot

Directions

1. Heat water to a boil for pasta, salt water and cook pasta to al dente.
2. Heat butter in a large sauce pot with butter, add garlic, cook 2 minutes then whisk in flour, cook 1 minute.
3. Whisk in stock then cream, bring to a bubble and stir in Gorgonzola, about 2 minutes until melted. Stir in sage and a little pepper and cook 3 minutes more.
4. In a serving bowl toss hot pasta with sauce and fresh spinach to wilt in.