Blue Cheese Pasta with Stilton and a Sage Crumb

Ingredients

• 200g Pasta

• 1 Shallot, finely chopped

• 6 Garlic Cloves, minced, divided into 2

• ½ cup Dry White Wine

• 3 tbsp Creme Fraiche

• 100g Stilton, crumbled

• 12 Sage Leaves, chopped

• ¼ cup Panko Breadcrumbs

• 50g Butter, divided in 2

Method

1. Cook the pasta until al dente.

   Breadcrumbs

2. Heat a pan over a medium heat, add half of the butter and when it begins to foam add half of the garlic and all sage leaves and cook for 60 seconds.

3. Pour the breadcrumbs into and cook until golden, stirring regularly to avoid burning, 4-5 mins, then remove and set aside

   Sauce

4. Heat the rest of the butter in the pan.

5. Add the shallot and the rest of the garlic and cook for 2 mins.

6. Turn the heat to high, pour in the wine and reduce it by half.

7. Add the creme fraiche and blue cheese and stir until the blue cheese melts.

8. Reduce the heat to low and simmer until slightly thickened

9. Drain the pasta, reserving ½ cup of the water.

10. Add the pasta to the sauce and toss to coat, adding as much cooking liquid as needed to form a nice coating on the pasta.

11. Serve sprinkled with breadcrumbs.

    
    

• 

• 

• 

• 

• 

•