Fresh Pasta with Asparagus & Blue Cheese Sauce
Three Steps | Ready in 10
Looking for a tasty midweek dinner option? Try cooking up our Pasta with Blue Cheese & pea salad in just 10 minutes for a balanced and tasty meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
1 pack(s)
Asparagus Bundles
1 punnet(s)
Baby Plum Tomatoes
150 grams
Reduced Fat Creme Fraiche
(ContainsMilk)1 pot(s)
Blue Cheese
(ContainsMilk)1 pack(s)
Grated Hard Italian Style Cheese
(ContainsMilk, Egg)1 pack(s)
Sun-Dried Tomato, Pecorino & Aubergine Cappellacci
(ContainsMilk, Egg, Cereals containing gluten)1 unit(s)
Chives
1 bag(s)
Pea Shoots
1 sachet
Balsamic Vinegar
(ContainsSulphites)
Bring a large pan of water to the boil for the pasta with 0.25 tsp of salt. Trim the asparagus and cut into thirds widthways. Halve the baby plum tomatoes.
Pop the creme fraiche, blue cheese and half the hard italian cheese into a medium saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the cheese has melted, 3-4 mins. Taste and add pepper. Meanwhile, cook the cappellacci pasta and asparagus for 4 mins. Drain well then carefully mix with the cheesy sauce. Use scissors to snip the chives into 1cm pieces and stir these through the pasta and sauce.
Pop the tomatoes in a bowl with the pea shoots, balsamic and a drizzle of olive oil. Season with salt and pepper and mix well. Divide the pasta and sauce between plates, top with the remaining hard cheese and serve with the salad. Enjoy!