hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: The Gourmet Garden

31Jul 12

Linguine with Roquefort and Walnuts

Linguine with Roquefort and WalnutsPasta, can you imagine what our world would be without it?!  So easy to make and so versatile, it’s virtually everyone in the western world’s go-to dish for spur-of-the-moment meals or fussy children!  In fact, it’s one of the first foods that most children agree to eat without too much complaining.

This linguine with Roquefort and walnuts, surprisingly, is no exception, at least in my own experience with my kids.  I expected the blue cheese and white colour of the sauce to turn them off, but they lapped it right up and even asked for more! (You could also try this pasta with egg yolks and walnuts recipe.)

Of course, my children may not be representative of the national average, so if you want, you can try substituting the Roquefort for another, more kid-friendly cheese.  Any easily melted cheese, such as Manchego or Gruyère should work fine.  If kids aren’t a problem, you can of course go the other way as well and try a stronger cheese like Gorgonzola or Stilton.

 

Linguine with Roquefort and Walnuts
Author: 
Recipe type: Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 500g dried linguine
  • 4 whole walnuts
  • 300ml double cream
  • 8 tbsp Port
  • 225g Roquefort cheese
  • Salt and freshly ground black pepper, to taste
Instructions
  1. Bring a large pot of salted water to the boil.
  2. Add the pasta, give it a stir and cook according to the instructions on the pasta. Start to check it a few minutes before the indicated time to make sure you get it just how you like it. I prefer it al dente, but go ahead and cook it however you prefer.
  3. While the linguine is cooking, shell the walnuts and chop them up very finely. Set aside.
  4. When the pasta is ready, drain it immediately.
  5. Place the double cream, Port and Roquefort in a saucepan and bring to the boil over low heat. The cheese should take a few minutes to melt.
  6. Toss the pasta with the sauce and season with salt and pepper to taste.
  7. Serve on plates with the walnuts sprinkled over the top of each serving.

 

Tags: , , , , , , ,

One comment

  1. Pasta – the best invention ever!

    Reply

Write your comment

Rate this recipe:  
*