Pasta with walnuts and blue cheese
- April 2005
- 200g penne pasta
- 50g walnut pieces
- 200ml low-fat crème fraîche
- 55g blue cheese (such as Roquefort or Gorgonzola), cut up
- Handful fresh rocket
- Cook the pasta according to the packet instructions.
- Meanwhile, toast the walnut pieces in a non-stick pan over a high heat for 1-2 minutes, tossing occasionally. Add the low-fat crème fraîche. When it bubbles, stir in the blue cheese and heat until just melted. Remove from the heat, toss with the pasta and rocket, and season to taste.
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