With a robust sauce, this is a satisfying dish. Try it with gnocchi or gnocchi pasta too.
- Portion size 4 servings
- 1/3 cup chopped walnuts
- 2 tablespoons butter
- 2 teaspoons chopped fresh thyme
- 3/4 cups 10% cream
- 4 oz blue cheese crumbled
- 4 oz Stilton cheese crumbled
- 4 oz gorgonzola cheese crumbled
- 1 pinch pepper
- 4 cups (1 l or 12 oz/375 g) shell pasta
- 2 tablespoons chopped fresh parsley
In large skillet, toast walnuts over medium heat, stirring occasionally, for 5 to 7 minutes or until fragrant.
Add butter and thyme; cook for 30 seconds. Add cream, blue cheese and pepper; simmer over medium-low heat, stirring occasionally, for about 5 minutes or until slightly thickened and cheese is melted.
Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm; drain well and return to pot. Add sauce; toss to coat. Serve sprinkled with parsley.
Nutritional facts Per serving about
- Sodium 698 mg
- Protein 20 g
- Calories 587.0
- Total fat 26 g
- Cholesterol 51 mg
- Saturated fat 12 g
- Total carbohydrate 68 g
- Iron 18.0
- Folate 63.0
- Calcium 21.0