My dinner was all planned for last night. There was parsley on the windowsill, cherry tomatoes in the veggie box, anchovies in the fridge and some juicy black olives in the cupboard all ready to be turned into a light and healthy pasta puttanesca. Yet as I drove home from work through the wind and rain I could think of only one thing – cheese.
Must… Eat… Cheese…
It’s perhaps my most common craving, cheese, and it takes many forms. Sometimes a chunk of cheddar is all I need to tame the beast. Other times it’s a leafy Edam baguette or some Camembert on oatcakes or even some Dairylea on toast I need to be satisfied. This time, last night, it had to be blue cheese and it had to be paired with pasta.
What follows is a bit vague in amounts as I don’t ever follow a recipe when I make this. Sometimes I use onion or omit the garlic. Often I eat it topped with a handful of rocket or mixed with some green beans. Last night I made it in the following way and served it with some roasted asparagus (which I cannot get enough of right now).
The cheese monster has been appeased. For now.
P.S. It was rather fortunate D was away camping in Alladale last night. He loathes blue cheese and won’t come anywhere near me for hours after I’ve eaten it!
P.P.S. Out of interest – what do you crave most often?
Creamy Blue Cheese Pasta
Splash of olive oil
1 small leek, white part only (reserve green bit for stock making)
1 small clove of garlic, finely chopped
75ml single cream
30 g stinky blue cheese (more or less to taste and dependant on strength of cheese)
A little chopped parsley
Pasta (whatever shape takes your fancy but it must be white as Whole-wheat just doesn’t work here)
- Chop the leek roughly and fry gently in the olive oil until silky soft. Add the garlic and cook for another couple of minutes. Add the cream and heat through before adding the blue cheese and stirring until melted through the sauce.
- Meanwhile, boil the pasta in plenty of salted water until cooked through. Drain and toss with the creamy sauce and chopped parsley.