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.

Preparation Time10 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 punnet(s)

Baby Plum Tomatoes

150 grams

Reduced Fat Creme Fraiche


1 pot(s)

Blue Cheese


1 pack(s)

Grated Italian Style Hard Cheese

(ContainsMilk, Egg)

1 pack(s)

Sun-Dried Tomato, Pecorino & Aubergine Cappellacci

(ContainsMilk, Egg, Gluten)

1 unit(s)


1 bag(s)

Pea Shoots

1 sachet

Balsamic Vinegar

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2498 kJ
Energy (kcal)597 kcal
Fat32.0 g
of which saturates18.0 g
Carbohydrate47 g
of which sugars14.0 g
Protein26 g
Salt1.84 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Cutting board
Instructionsarrow up iconarrow up icon
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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!