Al-Ahram Weekly Online 12 - 18 July 2001 Issue No.542
Published in Cairo by AL-AHRAM established in 1875		Current issue | Previous issue | Site map

Blue Cheese pasta

By Moushira Abdel-Malek

Ingredients:

500 gms. fettuccini pasta
1 clove garlic (crushed)
4 oz. blue cheese (crumbled)
1/4 cup grated Parmesan cheese
1 cup heavy cream
1 tbsp Italian seasoning
1 tbsp olive oil
Salt and pepper (to taste)

Method:

Bring a large cooking pan of lightly salted water to the boil. Add pasta and cook for 10-15 minutes until "al dente". Meanwhile sauté garlic in olive oil in a small skillet over medium heat until golden. Set aside. In a medium saucepan over medium-low heat, combine blue cheese, Parmesan and cream. Stir until cheeses are melted and thoroughly combined. Stir in the oil from the garlic pan (without the garlic pieces), the Italian seasoning and the salt and pepper. Toss sauce with pasta after rinsing and straining. Heat through stirring and allow to stand for five minutes before serving. Serve with a green salad.

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