Jo Pratt's Pasta with Blue Cheese, Rocket, Lemon and Walnuts


Cook the pasta - any type is fine - in boiling salted water in a large saucepan until al dente, usually around 8-10 minutes.

While the pasta is cooking, heat a small frying pan and toast the walnuts until they colour slightly. Remove pan from the heat. Drain the pasta but reserve 2tbsp of the cooking water in the saucepan, and return the pasta to it.

Add the rocket leaves, lemon zest and juice, diced blue cheese, toasted walnuts, olive oil and a good twist of black pepper.

It shouldn't be necessary to add salt as the blue cheese is naturally salty. Toss everything together in the saucepan until well combined and the cheese is starting to melt. Serve straight away.


Blue Cheese. Such As Gorgonzola. Dolcelatte. Danish Blue Or Stilton. Cut Into Cubes 200g
Finely Grated Zest And Juice Of 1 Small Lemon
Rocket Leaves 50-60g
Walnut Pieces 75g
Pasta Of Your Choice 200-300g
Extra Virgin Olive Oil 2 Tbsp

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