Pasta with Roquefort
500 g Tagliatelle (or any pasta)
125 g Roquefort cheese (In Belgium you can buy vegetarian Roquefort or rather (Castello) Danish Blue in Delhaize)
200 ml Fresh Cream (the one used for whipped cream or Slagroom)
100 g Arugula lettuce
30 ml (2 tablespoon) balsamic vinegar (or lemon or lime)
45 ml (3 tablespoon) Olive oil
1 pinch Salt
1 pinch Pepper
Bring a large saucepan of salted water to a boil, put in the tagliatelle and cook it until al dente as indicated on the package.
In a saucepan, gently melt the Roquefort cheese with the cream. Add pepper.
Sort and wash the lettuce leaves. Season with salt, pepper, 1 tablespoon of balsamic vinegar (or lemon or lime) and 2 tablespoons of olive oil.
Drain the pasta and mix with the Roquefort cream. Serve Roquefort pasta along with the Arugula salad.
125 g Roquefort cheese (In Belgium you can buy vegetarian Roquefort or rather (Castello) Danish Blue in Delhaize)
200 ml Fresh Cream (the one used for whipped cream or Slagroom)
100 g Arugula lettuce
30 ml (2 tablespoon) balsamic vinegar (or lemon or lime)
45 ml (3 tablespoon) Olive oil
1 pinch Salt
1 pinch Pepper
Bring a large saucepan of salted water to a boil, put in the tagliatelle and cook it until al dente as indicated on the package.
In a saucepan, gently melt the Roquefort cheese with the cream. Add pepper.
Sort and wash the lettuce leaves. Season with salt, pepper, 1 tablespoon of balsamic vinegar (or lemon or lime) and 2 tablespoons of olive oil.
Drain the pasta and mix with the Roquefort cream. Serve Roquefort pasta along with the Arugula salad.
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