Wednesday, April 9, 2008

Blue Cheese and Rocket Penne

Blue Cheese and Rocket Penne
From: Dottygumdrop

375g (13oz) dried penne (or tagliatelle, if you prefer long pasta)
2tbsp olive oil
1 large brown onion, chopped
2 garlic cloves, crushed
300g (10oz) mascarpone
180g (6oz) soft blue cheese, crumbled
100g (3-4oz) baby rocket leaves (arugula in US???), washed, dried
Freshly ground black pepper

1. Cook pasta in a large saucepan of boiling, salted water until al dente. Drain and return to pan.

2. Heat oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 6-8 minutes or until onion softens.

3. Add the mascarpone and bring to a simmer. Reduce heat to medium-low and add the crumbled blue cheese, stirring for 1-2 minutes until the cheese melts. Remove from heat and stir in the rocket leaves.

4. Add the sauce to the pasta and gently toss to combine. Serve immediately in shallow serving bowls sprinkled with black pepper.

Note - the original recipe only called for 150g (5oz) of mascarpone, but I found the sauce was too dry.

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