Walnut and creamy blue cheese tagliatelle

Name: Walnut and creamy blue cheese tagliatelle
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 400 g (14oz) tagliatelle; 1 tsp. olive oil; 1 garlic clove, crushed; 25 g (1oz) walnut pieces, toasted; 100 g (3½oz) Gorgonzola, chopped into cubes; 142 mL carton single cream; 50 g (2oz) rocket

Pasta ribbons are best served with a creamy sauce that will cling to them. This is another classic, this time with Gorgonzola, walnuts, cream and peppery rocket.

By Lindsay NicholsonPublished: 15 February 2013

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Food, Cuisine, Ingredient, Dishware, Recipe, Dish, Tableware, Serveware, Staple food, Ceramic,

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Yields:

Prep Time:

5 mins

Cook Time:

10 mins

Total Time:

15 mins

Ingredients

400 g (14oz) tagliatelle
1 tsp. olive oil
1 garlic clove, crushed
25 g (1oz) walnut pieces, toasted
100 g (3½oz) Gorgonzola, chopped into cubes
142 ml carton single cream
50 g (2oz) rocket

Directions

1. Step 1
  Bring a large pan of water up the boil. Add the tagliatelle and cook according to the packet instructions.
2. Step 2
  A few minutes before the pasta is ready, make the sauce. Heat the olive oil in a small pan, add the garlic and walnuts, and cook for 1min - the garlic should be just golden. Add the Gorgonzola and cream, and season with a little salt and plenty of freshly ground black pepper.
3. Step 3
  Drain the pasta well and return to the pan with a couple of spoonfuls of cooking water. Add the creamy sauce and rocket. Toss well and serve immediately.