Sunday, April 18, 2010
Recipe: Blue Cheese and Spinach Creamy Farfalle
Back from holiday at last! I mentioned on earlier posts that I was heading off to Nice (the south of France) for a few days on holiday. Well because of that Icelandic Volcano eruption it turned into a bit of a strange French adventure, but never mind. Shall give you a full report of it later once i get my bearings.
This is a nice and basic creamy pasta dish that i made the evening before flying off. I used a local blue cheese (from Devon) for this. It works well with other green vegetables, like broccoli, kale, or chard, but it's nice to use spinach, as it is in season right now.
Blue cheese and spinach creamy Farfalle (serves 2) £1.43 per portion
200g dried farfalle
2 tbsp extra virgin olive oil
Knob of butter
100g young leaf (or baby) spinach
2 cloves garlic, crushed
300ml double cream
50g blue cheese
½ tsp dried tarragon
Plenty of cracked black pepper
1. Boil a pan of water and cook the farfalle to packet instructions (usually takes about 12 minutes, make sure the pasta is al dente as it will be returned to the sauce).
2. Meanwhile, sauté the spinach and garlic in the olive oil and butter for about 3 minutes, or until the spinach is nice and wilted. Add the cream, crumble in the blue cheese and add the tarragon, season, and cook on a low heat, stirring frequently until the pasta is ready.
3. Drain the pasta, mix into the sauce and cook for 1-2 minutes, or until the sauce is well coated, thick, and the pasta is fully cooked. Serve with some extra ground black pepper on top.