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Stilton, Asapargus and Cherry Tomato Tagliatelle

Stilton, Asapargus and Cherry Tomato Tagliatelle

Brought to you by: British Cheese Board
    4 serving

Prep time:

Cook time:

Serves: 4

This easy recipe is perfect for a quick lunch or supper dish, and is an easy way to cook up a healthy, economic meal.
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Ingredients

  • 350g tagliatelle or linguine
  • 150g asparagus, cut into short lengths
  • 2 tsp olive oil
  • 6 spring onions , finely chopped
  • 1 garlic clove, crushed
  • 25g dried breadcrumbs
  • 12 cherry tomatoes , halved
  • 1 tsp finely grated lemon zest
  • 100g half fat creme fraiche
  • 100g Stilton cheese, broken into small chunks
  • 1 pinch black pepper
  • 1 handful basil leaves , to garnish

Method

Step 1

Cook the tagliatelle or linguine in a large saucepan of boiling water for 10-12 minutes, or according to pack instructions, adding the asparagus for the final 2-3 minutes.

Step 2

At the same time, heat the olive oil in a non-stick frying pan and add the spring onions and garlic. Cook over a low heat, stirring often, for 3-4 minutes. Add the breadcrumbs and stir over the heat for about 30 seconds. Set aside.

Step 3

When the pasta and asparagus is cooked, drain it well , then return it to the saucepan and add the cherry tomatoes, creme fraiche, lemon zest and Stilton. Heat gently for 2-3 minutes, then share between 4 plates and sprinkle the breadcrumb mixture on top. Serve, seasoned with black pepper and garnish with basil.

Step 4

Cook's tip: if you like, add 1tsp chopped fresh red chilli with the garlic for a spicy hit.

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