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Fresh Pasta with Asparagus & Blue Cheese Sauce

Fresh Pasta with Asparagus & Blue Cheese Sauce

Fresh Pasta with Asparagus & Blue Cheese Sauce

Three Steps | Ready in 10

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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.

Allergens:

Sulphites

•Milk

•Egg

The quantities provided above are averages only.

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 war 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.

Total10 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

40

Pea Shoots

125

Baby Plum Tomatoes

1

Chives

100

Asparagus

1

Sun-Dried Tomato, Pecorino & Aubergine Cappellacci

150

Reduced Fat Creme Fraiche

12

Balsamic Vinegar

(Contains: Sulphites)

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

30

Crumbled Blue Cheese

(Contains: Milk)

Nutritional information

Energy (kcal)597 kcal

Energy (kJ)2498 kJ

Fat32 g

of which saturates18 g

Carbohydrate47 g

of which sugars14 g

Protein26 g

Salt1.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Medium Saucepan

•Knife

•Sieve

•Bowl

•Plate

Instructions

Get Started!

1

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.

Make the Sauce

2

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.

Salad Time

3

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!

4

5

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