Jo Pratt's Pasta with Blue Cheese, Rocket, Lemon and Walnuts
Over a year ago
6,785 views
Ingredients
Accompaniment
Sponsored
Nederburg Cabernet Sauvignon Rose
This beautiful rose wine is made entirely from Cabernet Sauvignon grapes, fruit driven, refreshing with abundance of berry flavours and a pleasant long finish.
Description
Pancetta or diced bacon is a tasty addition. Start frying it just before adding the walnuts to be toasted.
Method
-
1
1. 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.
2. 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.
Comments (0)