Blue cheese pasta with pistachios and dried ham

Blue cheese pasta with pistachios and dried ham

Ingredients

  • 120g fresh tagliatelle pasta
  • 1pc fine chopped yellow onion
  • 2 garlic cloves
  • 5g thyme
  • 0.25ml vegetable stock
  • 50g dried ham (alternatively you can use 50g beef Bresaola)
  • 0.25l MEGGLE Creme Cuisine Chef
  • salt
  • black pepper
  • 40g blue-ripened cheese (roquefort, gorgonzolla, or similar)
  • 20g parmesan cheese
  • chopped peeled pistachios

Directions

Sauté onion and dried ham together with the whole thyme, add garlic and cook for about 30 seconds. Add stock and cook thoroughly. After that add MEGGLE Creme Cuisine Chef, boil, and cook on low heat until it thickens a bit, then remove thyme. Add cooked tagliatelle and stir well. If the sauce is too thick, you can add a little bit of water you used to cook pasta. Finish with grated parmesan cheese, crushed blue cheese, and season with salt, pepper, and chopped pistachios.