Fresh Pasta with Asparagus & Blue Cheese Sauce
Three Steps | Ready in 10
Looking for a tasty midweek dinner option? Try cooking up our Pasta with Blue Cheese & pea salad in just 10 minutes for a balanced and tasty meal.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
40
Pea Shoots
125
Baby Plum Tomatoes
1
Chives
100
Asparagus
1
Sun-Dried Tomato, Pecorino & Aubergine Cappellacci
150
Reduced Fat Creme Fraiche
12
Balsamic Vinegar
(Contains Sulphites)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
30
Crumbled Blue Cheese
(Contains Milk)
Nutritional information
Utensils
Instructions
Bring a large pan of water to the boil for the pasta with 0.25 tsp of salt. Trim the asparagus and cut into thirds widthways. Halve the baby plum tomatoes.
Pop the creme fraiche, blue cheese and half the hard italian cheese into a medium saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the cheese has melted, 3-4 mins. Taste and add pepper. Meanwhile, cook the cappellacci pasta and asparagus for 4 mins. Drain well then carefully mix with the cheesy sauce. Use scissors to snip the chives into 1cm pieces and stir these through the pasta and sauce.
Pop the tomatoes in a bowl with the pea shoots, balsamic and a drizzle of olive oil. Season with salt and pepper and mix well. Divide the pasta and sauce between plates, top with the remaining hard cheese and serve with the salad. Enjoy!
