Spinach, Walnut And Blue Cheese Penne

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Spinach, Walnut And Blue Cheese PenneI 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
  • 150g penne pasta
  • 100g walnuts pieces, coarsely chopped
  • 200g spinach leaves
  • 150g Saint Agur blue veined cheese or similar, crumbled
  • 300ml Crème Fraîche
  1. Cook the penne pasta according to the packet instructions.
  2. While the pasta is cooking, slowly heat a frying pan or saucepan and dry-fry 
the walnuts for one minute, or until lightly toasted.
  3. Remove the walnuts from the pan and set aside.
  4. When the pasta is cooked, drain it, reserving four tablespoonfuls of water.
  5. Return the penne pasta and the reserved cooking water to the pan.
  6. Add the spinach to the pan.
  7. Cover and return to a low heat until the leaves begin to wilt.
  8. Thoroughly mix in the Crème Fraîche, blue cheese and walnuts.
  9. Season to taste with salt and pepper and serve.

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