- 400g penne pasta
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 onion, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 garlic clove, crushed
- 1 tbsp fresh chopped sage, or 1 tsp dried
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 100g Stilton, cubed
A true glory of British cheese-making that has much controversy about its origins, how it's…
- handful toasted walnuts, chopped
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
Boil the pasta according to pack instructions. In a saucepan, melt the butter, then gently fry the onion until golden. Add the garlic and sage, fry for a further 2 mins, then remove the pan from the heat. Drain the pasta and reserve some cooking water. Stir through the buttery onions, stilton and 2 tbsp cooking water, then sprinkle with the toasted walnuts to serve.
Pasta with bacon & cranberry Wensleydale. Follow the above recipe using a thinly sliced red onion this time. Fry the onion with 2 rashers chopped back bacon in the melted butter. Stir through 100g chopped cranberry Wensleydale at the end instead of the Stilton. Serve with the toasted walnuts sprinkled on top.
If stilton is too strong for your taste, try using a milder blue cheese such as dolcelatte, or swap half the stilton in the recipe for some creamy, mild mascarpone.