Lemon & Blue Cheese Pasta

Serves 4

 

 

Balance the richness of blue cheese and cream with a hint of tangy lemon zest, to give this dish a silky texture.

 

 

100g soft blue cheese, plus some extra to crumble ( I used Gorgonzola Dolci)

40g unsalted butter

400g tagliatelle or fettucini

165ml thickened cream

Grated zest of 1 lemon

2 tsp lemon thyme leaves, chopped

1/4 tsp grated nutmeg

 

 

Place blue cheese in a bowl with the butter and blend together with a fork.

Cook the pasta in a large saucepan of boiling salted water. Drain, reserving 2/3 cup of the cooking liquid. Keep pasta warm while you make sauce.

Add cheese mixture to the pan and slowly combine with the reserved cooking liquid and the cream, whisking continuously until it comes together to form a sauce.

Add the lemon zest, thyme and nutmeg. Season to taste, then return pasta to the pan and toss to combine.

Serve in warmed bowls and top with some crumbled blue cheese.

So quick to prepare and delicious to eat.

Buon Apetito!

Cutlets