Lemon and blue cheese pasta is a yummy recipe that you can make in fifteen minutes. If you are not fond of blue cheese, use any type of cheese you like and it will taste just as good.
100g soft blue cheese, plus extra
40g unsalted butter, softened
400g tagliatelle or fettucine
2/3 cup heavy cream
1 tablespoon lemon zest
2 teaspoons lemon thyme leaves, chopped
1/4 teaspoon grated nutmeg
2 cups baby spinach leaves
Salt and ground white pepper to taste
Cook the pasta in a pot of salted boiling water according to package instructions or until al dente. Drain, but reserve 2/3 cup of the water used for cooking. Keep the pasta warm and then set aside.
Combine the butter and blue cheese in a bowl. Using a fork, blend them together.
Place the cheese and butter mixture in a large saucepan over medium heat. Gradually pour in the reserved cooking liquid and then add the heavy cream. Whisk well. Add the lemon zest, thyme and nutmeg. Season it with salt and pepper to taste.
Put the spinach leaves in the pan and cook it for 2-3 minutes or until they wilt. Return the pasta in the pan and gently toss until well combined. Transfer the pasta to a serving platter or individual bowls. Top with crumbled blue cheese before serving.
Photo Courtesy Of: mastermaq