Blue cheese pasta with pistachio and dried ham
With MEGGLE Creme Cuisine CHEF
Ingredients
| 120 g | Fresh tagliatelle pasta |
| 1 pc | Finely chopped yellow onion |
| 2 | Garlic cloves |
| 5 | Thyme |
| 0.25 ml | Vegetable stock |
| 50 g | Dried ham (alternatively you can use 50 g beef Bresaola) |
| 0.25 l | MEGGLE Creme Cuisine CHEF |
| Salt |
| Black pepper |
| 40 g | Blue-ripened cheese (Roquefort, Gorgonzolla or similar) |
| 20 g | Parmesan cheese |
| Chopped peeled pistachios |
Preparation
Step 1
- Sauté onion and dried ham together with the thyme, add the garlic and cook for about 30 seconds.
- Add stock and cook thoroughly.
Step 2
- Then add MEGGLE Creme Cuisine CHEF, bring to a boil and cook on a low heat until it slightly thickened, then remove the thyme.
- Add cooked tagliatelle and stir well.
- If the sauce is too thick, you can add a bit of pasta water.
Step 3
- Finish with grated Parmesan cheese, crushed blue cheese, salt, pepper, and chopped pistachios.
