I was staying in a cottage that looks out to the sea in Exmoor when I came across this recipe, which was listed in the menu of a nearby hotel. Instead of paying the exorbitant price for eating in a posh restaurant I decided to recreate it myself at more than half the cost!
Spinach, Walnut And Blue Cheese Penne
Cook time:
Total time:
Serves: 4
Ingredients
- 150g penne pasta
- 100g walnuts pieces, coarsely chopped
- 200g spinach leaves
- 150g Saint Agur blue veined cheese or similar, crumbled
- 300ml Crème Fraîche
Method
- Cook the penne pasta according to the packet instructions.
- While the pasta is cooking, slowly heat a frying pan or saucepan and dry-fry the walnuts for one minute, or until lightly toasted.
- Remove the walnuts from the pan and set aside.
- When the pasta is cooked, drain it, reserving four tablespoonfuls of water.
- Return the penne pasta and the reserved cooking water to the pan.
- Add the spinach to the pan.
- Cover and return to a low heat until the leaves begin to wilt.
- Thoroughly mix in the Crème Fraîche, blue cheese and walnuts.
- Season to taste with salt and pepper and serve.
I love pasta with blue cheese didn’t know about the creme fraich though will try that!
Do try it with creme fraiche – it really is lovely in this dish!