Blue Cheese Pasta Sauce

Name: Blue Cheese Pasta Sauce
Yield: serves 2-3
Ingredients: one quantity fresh pasta, cut into medium-thin noodles; 4 oz Gorgonzola or Dolcelatte torta – cut into small cubes; 2 oz cooked peas – bottled French petits pois are best, or resort to briefly blanched frozen; 4 fl oz dry white wine (the fuller bodied the better); 1 oz butter; 4 oz button mushrooms – finely sliced; optional coarsely pounded walnuts; freshly ground black pepper

Preparation info

serves
2-3

Difficulty
Easy

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

Easy, creamy sauce which adds just enough interest to show off fresh pasta at its best. I prefer the subtler dolcelatte torta version. This is one of the pasta dishes that does not benefit from the addition of Parmesan at the table.

Ingredients

4 oz button mushrooms – finely sliced
1 oz butter
4

Sauce
Vegetarian
Gluten-free
February

Method

Fry mushrooms in butter until they have given off all their liquid and this has reduced away to nothing again. Splash in the wine and reduce again, leaving just a syrupy film.

Take off the heat and stir in the cheese and peas so that the cheese melts but doesn’t cook and the peas just heat through. Slip in your freshly cooked, drained noodles with lots of black pepper. Toss thoroughly.<