Spinach, Walnut and Crozier Blue Cheese Fettuccini
How to make it
Crozier blue has a rich and well-rounded flavour, with a gentle saltiness offset with a touch of spice. It is so special it needs to be the main feature of a dish, such as this Spinach and Walnut Blue Cheese Fettuccini recipe. The flavours and textures combine to make every mouthful magnificent.
- Cook the fettuccini in boiling water until al dente, approx 10 mins
- Loosely chop the Spinach, then wilt by placing over the top of the boiling water in a steamer or sieve
- Chop the crozier blue
- Cut up the walnuts
- Drain the pasta
- Add the spinach, cheese and walnuts
- Serve the blue cheese fettuccini with crusty bread and salty butter
Other recipes:
Crozier Blue is the perfect blue to use for a blue cheese dressing with its rich, full and well-rounded flavour. Here’s a recipe.
The secret to a good burger is using beef mince with over 15% fat content. The secret to a GREAT burger is spicy, strong and complex Picos de Europa blue cheese.
Shropshire Blue Cheese Muffins are a joy for breakfast, snacks, lunches, picnics, soup side-dishes or suppers. They have a soft and bouncy sponge, and a kick of salty, nuttiness from the Shropshire Blue.
