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Walnut and Blue Cheese Penne Recipe

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A rich, gutsy pasta dish.

Number of servings: 2

Estimated Prep Time: 15 minutes

Estimated Cooking Time: 15 minutes



Put a large pot of salted water on to boil. When it's boiling, add the penne and start it cooking.

Meanwhile, toast the walnut pieces in an ungreased, non-stick or cast iron pan for about 2 minutes over medium heat, stirring occasionally. Don't wander off as they will burn in a flash. Then add the Crème Fraîche. When it starts to bubble a bit, stir in the blue cheese and heat it till the cheese has just finished melting.

By this point in time, the penne should be finished cooking (it will need 8 to 10 minutes to get tender to the bite.) Drain it, return it to the pot, and pour the sauce over it. Mix, season with nutmeg, toss in a handful of fresh rocket (arugula) or watercress, and serve.

Recipe notes

1/2 pound (225g) Penne is about 2 1/2 cups.

2 oz (30g) walnut pieces equals about 1/3 cup.

Instead of rocket (arugula), you can use watercress, or omit the green altogether.

The sauce shouldn't need salt as the Blue Cheese will be quite salty tasting.

Please share this recipe with your friends. They may love it.


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