Thursday, November 6, 2014

Recipe: Creamy Boursin, Broccoli and Blue Cheese Farfalle

Got another load of produce from Bel to develope recipes with. absolutely fantastic. Brimming with scrummy ideas for new dishes! This dish is so moreish. and plays on the classic combination of blue cheese and walnuts, perfectly complimenting the garlicky creamy boursin. In this dish I use Boursin "cuisine", which is boursin caterers buy in 1kg tubs, it is very similar to normal garlic and herb boursin, but with a looser consistency- if using normal boursin in this recipe, i reccomend saving 100ml of the starchy pasta cooking water before draining, and adding this water at stage 2.

Creamy Boursin, Broccoli and Blue Cheese Farfalle (serves 2)

225 farfalle
440g broccoli florets
350g Boursin Cuisine Garlic and Herb
125g leftover roast chicken
70g blue cheese, finely diced
Salt and pepper to taste
60g walnuts, roughly chopped

1)      Bring a large pan of salted water to the boil. Boil the farfalle according to instructions, adding the broccoli to the pan 4 minutes before the end. Drain and set aside.
2)      Put the cooked pasta/broccoli, boursin cuisine, chicken and blue cheese in a large saucepan on a high heat. Stir until the blue cheese has melted, and everything is well combined. Season to taste and serve, with the chopped walnuts on top.

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