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.
Recipe by The Gourmet Garden at http://recipes.hellomagazine.com/vegetarian/2012/07/31/linguine-with-roquefort-and-walnuts/