Pasta with blue cheese and roasted walnuts
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Pasta with blue cheese and roasted walnuts

Chef Dimitris Skarmoutsos creates a delicious white sauce pasta with roasted walnuts, Horio Koroneiki variety olive oil, cream cheese and garlic.

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DIRECTIONS

  1. Preheat the oven to 200C.
  2. Cook pasta according to package directions.
  3. Keep ¼ cup of the water they boiled in, drain and return to the pot.
  4. Spread walnuts in a baking sheet and roast until fragrant, for 6-8 minutes.
  5. While walnuts are roasting, heat Horio Koroneiki variety olive oil in a large pan over medium-low heat.
  6. Add onion, ¼ tsp salt, ¼ tsp pepper and cook covered for 6-8 minutes, stirring often.
  7. Add garlic for 1 minute.
  8. Add milk and then cream cheese, Parmesan and nutmeg and simmer while stirring, until the mixture becomes thick, for 2-3 minutes.
  9. In the pot where the pasta is, add sauce, blue cheese and walnuts. Add some extra water from the boiled pasta if necessary.
  10. Serve sprinkled with chives.
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    INGREDIENTS

    450 gr penne, rigatoni, farfalle or fusilli ½ cup toasted walnuts 1 tbsp Horio Koroneiki variety olive oil 1 medium onion Salt Pepper 1 garlic clove ¾ cup full-fat milk 115 gr light cream cheese ¼ cup grated parmesan 1 pinch of nutmeg 115 gr blue cheese ¼ cup chopped chives

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