- 400g penne pasta
- 25g butter
- 1 onion , thinly sliced
- 1 garlic clove , crushed
- 1 tbsp fresh chopped sage , or 1 tsp dried
- 100g stilton , cubed
- handful toasted walnuts , chopped
- STEP 1
Boil the pasta according to pack instructions. In a saucepan, melt the butter, then gently fry the onion until golden. Add the garlic and sage, fry for a further 2 mins, then remove the pan from the heat. Drain the pasta and reserve some cooking water. Stir through the buttery onions, stilton and 2 tbsp cooking water, then sprinkle with the toasted walnuts to serve.
Pasta with bacon
& cranberry Wensleydale.
Follow the above recipe using a thinly
sliced red onion this time. Fry the onion
with 2 rashers chopped back bacon in the
melted butter. Stir through 100g chopped
cranberry Wensleydale at the end instead
of the Stilton. Serve with the toasted
walnuts sprinkled on top.
If stilton is too strong for your taste, try using a milder blue cheese such as dolcelatte, or swap
half the stilton in the recipe for some
creamy, mild mascarpone.
Goes well with
Recipe from Good Food magazine, December 2006