Macaroni's Got the Blues
- Ready In:
- 25mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1⁄4 cup pine nuts
- 8 ounces blue cheese, such as Point Reyes, Maytag Blue or 8 ounces Roquefort cheese, crumbled
- 1⁄3 cup heavy cream or 1/3 cup mascarpone
- 3 tablespoons pesto sauce
- 12 ounces penne (tubular pasta) or 12 ounces tagliatelle pasta noodles (flat noodles)
directions
- Lightly toast the pine nuts in a heavy nonstick frying pan over medium heat until the pine nuts turn golden brown in spots. Remove from heat and pour into a bowl or plate.
- In a large bowl, combine the blue cheese with the cream and pesto. Set aside.
- Cook the pasta in a large pot of rapidly boiling salted water until el dente. Drain and reserve about a 1/4 cup of the cooking water.
- Toss the hot pasta with the cheese mixture in a large bowl, adding a few spoonfuls of the hot cooking water to bind the sauce to the pasta.
- Sprinkle with toasted pine nuts and serve right away on warmed plates.
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RECIPE SUBMITTED BY
Stephanie in Pittsb
Pittsburgh, PA
I'm a full-time Mom, part-time library assistant. I love taking care of my little monster, reading, gardening organically, trying new recipes... did I mention reading? I'm a member of the SCA (www.sca.org). I have a degree in Theatre (which I've done nothing with, sadly).