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Blue Cheese Pappardelle with Spinach and Slow-roasted Tomatoes

Makes 4 servings

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Ingredients

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

Instructions

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.

Notes

Original recipe and image source: King Island Dairy

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