creamy blue cheese pasta
How to make creamy blue cheese pasta recipe
Serves 4
Preparation time 10 minutes, Cooking time 10 minutes
Ingredients:
375 g (12 oz) dried pasta shells
2 tablespoons olive oil
6 spring onions, thinly sliced
150 g (5 oz) dolcelatte cheese, diced
200 g (7 oz) cream cheese salt and pepper
3 tablespoons chopped chives, to garnish
Method:
Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.
Meanwhile, heat the olive oil in a large frying pan, add the spring onions and cook over a medium heat for 2–3 minutes. Add the cheeses and stir while they blend into a smooth sauce.
Drain the pasta and transfer to a warmed serving bowl. Stir in the sauce and season to taste with salt and pepper. Sprinkle with the chives and serve immediately.
For cheese & leek filo parcels, fry 3 thinly sliced leeks in the oil until softened and beginning to brown, then leave to cool. Mix with the cheeses as above and 3 tablespoons chopped chives.
Melt 75 g (3 oz) butter in a saucepan. Put 8 sheets of filo pastry on a plate and cover with a damp tea towel. Working with 1 pastry sheet at a time, cut into 3 equal strips and brush well with melted butter.
Put a teaspoon of the cheese mixture at one end of each strip. Fold one corner diagonally over to enclose and continue folding to the end of the strip to make a triangular parcel.
Brush with melted butter and lay on a baking sheet. Repeat with the remaining cheese mixture and pastry to make about 24 small parcels. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 8–10 minutes or until golden brown. Serve hot.
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| creamy blue cheese pasta |
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