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Blue Cheese Pappardelle with Spinach and Slow-roasted Tomatoes

Makes 4 servings


  • 1 container cherry tomatoes halved
  • Extra Virgin Olive Oil for drizzling
  • Sea salt and freshly ground black pepper to taste
  • 1 pound pappardelle pasta
  • 2 1/2 cups cream
  • 1 cup baby spinach
  • 1/2 pound King Island Dairy Roaring Forties Blue crumbled
  • Parsley leaves for garnish
  • 1/3 cup toasted pine nuts


  • Place cherry tomato halves on a baking tray, drizzle with oil and sprinkle with salt and pepper. Bake at 250F for 1 hour, until tomatoes have softened and shriveled slightly.
  • Half an hour before tomatoes are finished cooking, bring a large pot of salted water to boil and cook pasta until al dente, and drain.
  • Heat cream and spinach in pot until spinach wilts. Stir in pasta, half the cheese, and half the pine nuts and toss until heated through, and stir in tomatoes.
  • Portion into serving bowls and serve topped with remaining cheese, pine nuts, and parsley leaves.


Original recipe and image source: King Island Dairy
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