Fettuccine With Roquefort Sauce
photo by Karen Elizabeth
- Ready In:
- 1⁄2 cup pine nuts (I'm a pine nut fan, so I usually add a bit more!)
- 1 tablespoon vegetable oil
- 1 1⁄2 cups whipping cream
- 1 cup Roquefort cheese, crumbled
- 1 (8 ounce) package cream cheese, cubed
- 1 (16 ounce) package fettuccine
- 1 (10 ounce) package fresh spinach, torn
- 7 ounces prosciutto, thinly sliced
- 1⁄8 cup fresh parsley, chopped
- 1⁄4 teaspoon salt
- Cook pine nuts in hot oil in a small skillet over medium-high heat, stirring constantly, 3 to 4 minutes or until lightly browned; set aside.
- Combine whipping cream and cheeses in a heavy saucepan; cook over medium heat, stirring constantly, until smooth. Set the sauce aside, keeping it warm.
- While heating the cheeses, cook the pasta according to package directions. Set aside and keep warm.
- Tear the spinach and slice the prosciutto into strips. Combine the spinach, prosciutto, parsley and salt in a large bowl; add the pasta, and toss gently. Pour the cheese sauce over the pasta mixture, and toss until coated.
- Spoon into a greased 13x9x2 inch baking dish. Bake, uncovered, at 375 degrees for 15 minutes or until thoroughly heated. Sprinkle with toasted pine nuts.
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This pasta dish is the Bomb! So good and everything in it is a perfect combination of flavors. I did though cut down on the amount of heavy cream and replaced the rest with milk to save on some calories. Also, used 1/3 less fat cream cheese which I normally use anyway (can’t tell the difference between regular and the lesser fat). The Roquefort cheese made it taste so cheesy that my husband didn’t have a clue that there was a family of blue cheese in it. What wrapped it all up with an extra layer of yum was the pinenuts, perfect topping! So good and company worthy! Thank you, Breezer, for sharing!
Made as per recipe and thoroughly enjoyed : I love everything in the recipe so really couldnt go wrong!!! Blue cheese, bacon and pinenuts - YUM! I did like the concept of baking it, gave all the flavours time to mingle, and I was also glad there were no mushrooms, since there often are in this kind of dish and I dont really like them. In short, very good, thank you breezermom, made for Consideration Tag game, FFF (I had forgotten to add the pinenuts when I took my photo, but I assure you I used them and they work very well in this recipe!!!)