Blue cheese pasta Recipe
- 4 tbsp olive oil
- 1 shallot, peeled and sliced
- 4 tbsp asparagus, chopped
- 110g/4oz pasta, cooked
- 85g/3oz blue cheese, crumbled
- 4 tbsp double cream
- 55g/2oz cannellini beans
- ½ lemon, juice only
- few asparagus spears
- 1 garlic clove, peeled and crushed
- Heat two tablespoons of oil in a pan and sautĂŠ the shallot and asparagus for 3-4 minutes, to soften. Stir in the cooked pasta.
- Stir in the cheese, cream and cannellini beans and heat gently for 1-2 minutes.
- Meanwhile, heat two tablespoons of oil in a griddle pan and chargrill the asparagus spears and garlic for 3-4 minutes, turning once.
- To serve, spoon the pasta onto a serving plate and serve the roasted garlic asparagus alongside.
