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How to prepare roasted red onion pasta, walnuts and blue cheese

Roasted red onion, walnut and blue cheese pasta

NUTRITION: PER SERVING
CALORIES:  614KCALS
FAT:  25G (9G SATURATED)
PROTEIN:  20.7G
CARBOHYDRATES:  73G (6.9G SUGARS)
FIBRE:  7.6G
SALT:  0.6G

Ingredients
2 red onions, sliced into thin wedges
2 tbsp olive oil, plus extra to drizzle
350g fusilli pasta
150g frozen peas
4 medium free-range egg yolks
150ml half-fat crème fraîche
40g roquefort (or vegetarian alternative)
100g rocket
Finely grated zest and juice 1 lemon
Handful of walnuts, toasted

Method
Heat the oven to 220°C/ 200°C fan/gas 7. Put the onion wedges in a large roasting tin, rub with the2 tbsp oil and season with salt and pepper. Roast in the oven for 15-20 minutes until the onions are starting to colour and soften.
Meanwhile, bring a large pan of salted water to the boil and add the pasta. Boil for 10-12 minutes until al dente, adding the peas for the last 3 minutes. Drain, pour back into the pan, drizzle over a little oil and season with salt and pepper. Add the roasted onions to the pan.
Mix together the egg yolks, crème fraîche and half the cheese in a bowl. Pour into the pan with the roasted onions and pasta and cook for 1 minute on a low heat. Stir through the rocket, lemon juice, zest and walnuts. Sprinkle over the remaining cheese to serve.

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