Recipe

Blue Rock Pasta

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Blue Rock Pasta

Gnocchi shells in blue cheese sauce with lemon zest and walnuts. Served with mushrooms and kale.




Ingredients to serve 2

  • 150g x pasta shells
  • 125g x button mushrooms – slice thinly
  • 50g x kale – remove stalks & tear
  • 50g x Fairview Blue Rock cheese – crumble
  • 50ml x cream
  • 20g x walnuts – break into pieces
  • ½ x lemon
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)

Ingredients to serve 4

  • 300g x pasta shells
  • 250g x button mushrooms – slice thinly
  • 100g x kale – remove stalks & tear
  • 100g x Fairview Blue Rock cheese – crumble
  • 100ml x cream
  • 40g x walnuts – break into pieces
  • 1 x lemon
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Lemon: With the fine side of a cheese grater, grate the peel of the lemon to create lemon zest, then cut into wedges. Set aside.

Step 3

Pasta shells: Add the boiling water and some salt to a large saucepan. When the water is at a rolling boil, add the shells and cook for 8 minutes until al dente (cooked but with a slight bite). Drain, reserving some of the pasta liquid, drizzle with olive oil and keep warm in a colander.

Step 4

Blue cheese sauce: Place a large frying pan on a low heat. Add the cream and crumble in the blue cheese. Stir until the cheese melts – 4-5 minutes. Mix the pasta shells through the blue cheese sauce. Keep warm.

Step 5

Mushrooms & kale: Drizzle a little olive oil into the pot you used for the pasta and sauté the mushrooms on a medium-high heat until golden, about 3 minutes. Add the kale and cook for 1 minute until wilted. Season with salt and pepper and add a squeeze of lemon.

Step 6

Serve the pasta with the kale and mushrooms, topped with a sprinkle of the lemon zest, walnuts and a crack of black pepper.