Blue Cheese Pasta
- serves 4
1 lb(s) fresh egg noodles or linguini
½ cup blue cheese, such as blue d’Auvergne or Roquefort, crumbled or cut
½ cup heavy cream
pepper to season
1. Put a large pot of water on to boil for the pasta. Put the cheese and cream in a saucepan and melt together. Season with pepper. While the cheese melts into sauce, cook the pasta al dente. Drain the pasta and toss with the sauce. Tilt it all into a serving dish. Sprinkle with parsley and extra crumbled blue cheese, if you like, for looks.