This is a quick dish, excellent for a filling lunch or an after-work dinner. The sauce is creamy and sharp with stilton, and the toasted walnuts provide a good crunch. I used brown rice pasta for this dish, but by all means use whatever you have on hand. A handful of spinach tossed in at the end gives a welcome bit of green to this otherwise creamy pasta.
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75 grams stilton (or other blue cheese)
a handful of walnuts, toasted and roughly chopped
a splash of cream or whole milk (whatever you have on hand)
a handful of spinach, torn up
salt
pepper
olive oil
150 grams penne pasta, or similar
Bring a large pot of salted water to a boil and put your pasta on to cook. Once almost cooked, transfer your pasta to a saucepan, and stir in a splash of olive oil, a few tablespoons of pasta water, your cream, and the cheese over medium heat. Once smooth and creamy, season and add your spinach. Serve with the toasted walnuts strewn through the pasta.
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