| PASTA WITH SPINACH, BLUE CHEESE, PINE NUTS AND MUSHROOMS |
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25g butter
1 tbsp. olive oil
50g pine nuts
150g chestnut or button mushrooms, wiped
and quartered
375g baby spinach leaves, washed and drained
125g Rosenborg Extra Creamy Danish Blue, roughly chopped
Salt, black pepper and grated nutmeg to season
225g tagliatelle or other pasta of your choice
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1. Cook tagliatelle as directed on pack.
2. Meanwhile heat oil and butter together in a large pan, add pine nuts and mushrooms and sauté until light golden brown. Stir in spinach and cheese and heat until spinach has "wilted" and cheese begins to soften. Season well with pepper, nutmeg and a little salt.
3. Stir through the cooked and drained pasta and serve hot or cold with salad. |
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