As with a lot of Italian cooking, and I suppose this saying goes for all cooking really, the simpler, the better. The marriage of blue cheese and rocket is a match made in heaven. It's best to try and use the Italian cheeses, as this really makes the dish authentic. I had a version of all these flavours together in Florence last year, which blew me away; they are fantastic. Just use a bag of rocket. They can be found in supermarkets these days and the semi-dried pasta that cooks in 3 minutes. Watercress can also be used if you cannot find rocket.
Ingredients
- 175 g semi dried ready to cook Penne or Rigatoni pasta
- 100 g Gorgonzola or Dolcellatte cheese (Stilton works well also)
- 100 g Rocket, chopped roughly
- 2 tbsp olive oil, you may need more its really up to you
- salt and freshly ground black pepper, freshly milled
Instructions
- Place a pan of water on the stove and bring to a boil.
- Add salt and reboil, and then drop in the ready cook Penne. They will only need to be cooked for three minutes but check the packet instructions.
- Meanwhile, cut the cheese into small pieces, not too small, or you will lose the lovely effect of melting chunks in the finished pasta.
- Once the pasta is cooked, strain well and return to the pan. Add the olive oil and toss well.
- Add the cheese, rocket and season well with salt and pepper and toss again.
- Spoon into 2 large bowls and drizzle over a little olive oil, and that's it.
- Serve with a large glass of chilled Pinot Grigio and a chunk of warm Focaccia bread.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
My Favourite Quick Pasta Dish
Amount per Serving
Calories
637
% Daily Value*
Fat
30
g
46
%
Saturated Fat
12
g
75
%
Cholesterol
38
mg
13
%
Sodium
717
mg
31
%
Potassium
508
mg
15
%
Carbohydrates
68
g
23
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
23
g
46
%
* Percent Daily Values are based on a 2000 calorie diet.
