The Sensitive Kitchen

Tuesday, May 14, 2013

Spaghetti with Mascarpone, Blue Cheese and Pecans

10 oz penne
2 Tbsp unsalted butter
1 clove garlic, crushed
6 oz blue cheese, crumbled
6 oz mascarpone cheese
freshly grated nutmeg
3 1/2 oz pecans, toasted and chopped
2 Tbsp snipped fresh chives
salt and freshly ground black pepper

Cook pasta. While pasta cooks, melt buter in a saucepan. Gently fry garlic over low heat 2-3 minutes, until soft but not browned. Stir in cheeses, nutmeg and salt and pepper. Cook gently until sauce is heated through but sauce still has a little texture. Remove from heat; stir in pecans and chives. Stir in cooked, drained pasta. Season to taste; serve hot. Serves 4.

Labels: , ,


Post a Comment

Subscribe to Post Comments [Atom]

<< Home