Recipe Courtesy of Donna Hay’s New Food Fast Cookbook
One of my favorite cookbook author’s is Donna Hay, the Australian magazine editor, food writer and food stylist. Her collection of cookbooks and magazines are stunningly photographed and the recipes tantalizing. Take this simple pasta for example: your favorite pasta (I used pappardelle) tossed together with butter-toasted walnuts, apple cider vinegar for tang, fresh chives, and fresh arugula or rocket. And for a creamy component, slices of rich blue cheese that adds flavor of course, but also a dramatic look to the pasta bowl. I had some nice radishes on hand as well, so I tossed them into the skillet with the butter and walnuts for an added crunch and peppery bite.
(To view this recipe, click on the blue title of the blog post above*)
‘Pasta with Rocket & Blue Cheese’
Ingredients:
- Recipe Courtesy of Donna Hay’s New Food Fast Cookbook*
- (I added in some sliced radishes; I cooked them at the same time I cooked the walnuts in the butter*)
- 14 oz. fresh or dry pasta
- 2 T butter
- 1/2 cup walnuts
- 2 T cider vinegar
- 3 T chopped chives
- 6 oz. baby rocket (arugula) leaves
- 5 oz. blue cheese, sliced
- cracked black pepper
Directions:
- Place the pasta in a saucepan of boiling salted water and cook until al dente.
- While the pasta is cooking, heat the butter in a small frying pan over medium heat. Add the walnuts and cook for 2 minutes or until fragrant. Add the cider vinegar.
- Drain the pasta and toss with the chives, rocket, blue cheese, walnut dressing and pepper.
- Serve the pasta with bread and a tomato salad in a simple balsamic dressing.
Tagged: apple cider vinegar, Arugula, blue cheese, butter, Donna Hay, Donna Hay's New Food Fast, fresh chives, New Food Fast, pasta, pasta with rocket and blue cheese, radishes, rocket, sliced blue cheese, walnuts
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