Stilton, Asparagus and Cherry Tomato Tagliatelle

This easy recipe is perfect for a quick lunch or supper dish, and is an easy way to cook up a healthy, economic meal.

Serves 4Stilton, Asparagus and Cherry Tomato Tagliatelle

Preparation time 15 minutes

Cooking time 20 minutes

Calories per serving 516

Fat per serving 16.15g

Approximate cost per serving £1.25

Suitable for vegetarians

 

Ingredients:

350g (12oz) tagliatelle or linguine

150g (6oz) asparagus, cut into short lengths

2 tsp olive oil

6 spring onions, finely chopped

1 garlic clove, crushed

25g (1oz) dried breadcrumbs

12 cherry tomatoes, halved

1 tsp finely grated lemon zest

100g (4oz) half fat crème fraiche

100g (4oz) Stilton cheese, broken into small chunks

Freshly ground black pepper

Basil leaves, to garnish

 

Method:

1. Cook the tagliatelle or linguine in a large saucepan of boiling water for 10-12 minutes, or according to pack instructions, adding the asparagus for the final 2-3 minutes.

2. At the same time, heat the olive oil in a non-stick frying pan and add the spring onions and garlic. Cook over a low heat, stirring often, for 3-4 minutes. Add the breadcrumbs and stir over the heat for about 30 seconds. Set aside.

3. When the pasta and asparagus is cooked, drain it well, then return it to the saucepan and add the cherry tomatoes, lemon zest, crème fraiche and Stilton. Heat gently for 2-3 minutes, then share between 4 plates and sprinkle the breadcrumb mixture on top. Serve, seasoned with black pepper and garnished with basil.

 

Cook’s tip: If you like, add 1tsp chopped fresh red chilli with the garlic for a spicy hit.