Pasta with Blue Cheese, Truffle and Pesto
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
4
- For the pesto
- 50 grams Basil
- 2 garlic cloves
- 50 grams Pine nuts
- 30 grams grated Parmesan
- 60 milliliters olive oil
- salt
- freshly ground peppers
- For the pasta
- 400 grams Pappardelle noodles
- 200 grams Blue cheese (such as Roquefort)
- 1 small Truffle (Fresh or from a jar)
- 1 handful Arugula
- 4 Tbsps olive oil
- Lettuce
Preparation steps
1.
For the pesto: rinse basil, shake dry and pluck off leaves. Peel garlic and chop finely. Mash garlic and pine nuts in a mortar, add basil and mash well. Add Parmesan, season with salt and pepper, gradually add olive oil until pesto in creamy.
2.
For the pasta: cook pappardelle in boiling salted water according to package instructions until al dente. Cut truffle into thin slices. Crumble cheese. Rinse lettuce leaves and spin dry. Rinse and spin dry arugula, cut out hard stalks.
3.
Arrange lettuce leaves on plates. Toss drained pasta with crumbled cheese, truffle and arugula and arrange on lettuce leaves.
4.
Serve with pesto.
