Thursday, 29 August 2013

Linguine With Dolcelatte (Italian Blue Cheese) And Walnuts

100g linguine
75g dolcelatte, cubed
250ml double cream
8 shelled-walnuts, crumbled
flat-leaf parsley, chopped
salt and pepper

Bring a large pan of water to the boil, once boiling add a good pinch of salt, let the water return to the boil and then put your linguine on to cook.
While the pasta is cooking warm your cream gently in a pan then add the dolcelatte and stir until the cheese has melted into the sauce and thickened.
By no the pasta should be cooked so scoop your pasta from its cooking water and add the the dolcelatte sauce add the walnuts, and chopped parsley, a good twist of black pepper and toss together until pasta is coated.

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