Blue Cheese & Arugula (Rocket) Tagliatelle

A creamy, tasty and impressive pasta dish that is suitable for vegetarians. Rocket, usually thought of as lettuce is actually a herb, the warmth in the dish wilts it a little and its peppery flavour goes really well with the other ingredients. My girlfriends are really pleased when I make this for them for lunch.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 375  g  dried tagliatelle pasta noodles (or other ribbon pasta)
• 2  tablespoons olive oil
• 1  yellow onion, finely chopped
• 2  garlic cloves, finely chopped (or crushed)
• 150  g mascarpone cheese
• 180  g blue cheese
• 100  g baby rocket
•  fresh ground black pepper

Directions

1. Bring a large pan of salted water to a fast boil and add the pasta, follow packet directions for cook time, cook until al dente.
2. Drain the pasta, leaving just a little cooking water and return it to the saucepan to keep warm.
3. While the pasta is cooking.
4. Heat oil in a large pan over a medium heat, add the onion and cook, stirring for about 8 minutes until the onion softens.
5. Add the garlic and cook for a further 2 minutes until the garlic softens a little and become aromatic.
6. Add the marscapone and bring to a gentle simmer.
7. Add the blue cheese and cook for a further 1-2 minutes until the blue cheese melts.
8. Remove sauce from the heat and stir in the rocket.
9. Combine the cooked pasta with the sauce and toss together.
10. Serve sprinkled with the black pepper.