Stilton, Asapargus and Cherry Tomato Tagliatelle
By British Cheese BoardThis easy recipe is perfect for a quick lunch or supper dish, and is an easy way to cook up a healthy, economic meal.Time and servings
Ingredients
12 total- 150 g of asparagus, cut into short lengths
- 6 spring onions, finely chopped
- 1 garlic clove, crushed
- 25 g of dried breadcrumbs
- 12 cherry tomatoes, halved
- 1 tsp of finely grated lemon zest
- 100 g of half fat creme fraiche
- 100 g of stilton cheese, broken into small chunks
- 1 handful of basil leaves, to garnish
- 350 g of tagliatelle or linguine
- 2 tsp of olive oil
- 1 pinch of black pepper
Method
4 stepsStep 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.