Recipe Details
| Title | Beautifully cheesy pasta fonduta |
|
| Author | Jamie Oliver | |
| Portions | 4 | |
| Created | 16th February 2015 08:41 am |
Reports Download
Weight (Per Portion)
One portion of this dish weighs approximately 131.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Cheese, Mascarpone | 2 Tablespoon |  |
| Cheese, Danish blue | 40 Gram | |
| Cheese, Goats, full fat, | 40 Gram | |
| Asparagus | 1 Small | |
| Salt, sea | 1 Pinch | |
| Pepper, black | 1 Pinch | |
| Lemons, whole, | 1 Medium | |
| Marjoram, dried | 1 Tablespoon | |
| Oil, olive | 1 Tablespoon | |
| Pasta, taglioni | 250 Gram |  |
Special Dietary Requirements Suitability
 |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 372 |  |
| Protein | 28.26% | |
| Other Carbohydrate | 25.93% | |
| Sugar | 3.77% | |
| Fat Saturated | 30.57% | |
| Fat Unsaturated | 13.61% | |
| Fiber | 13.74% | |
| Sodium | 7.98% | |
| Salt | 8.33% | |
Traffic Lights
 |  |  |
Recipe Method
1. Place a large pan of salted boiling water on a high heat. Bring to the boil, then reduce the heat to low. Place a large heatproof bowl over the saucepan, add the cheeses and stir until melted. Pick in most of the marjoram leaves, grate in the zest of half a lemon and stir to combine. Remove the bowl from the heat and set aside, then turn up the heat to high and add a pinch of salt. Once the water is boiling, add the pasta and cook according to pack instructions.