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Farfalle with Bleu d’Auvergne and Walnuts

Makes 4 servings

Print Recipe

Course Main Dish

Cuisine Pasta

Servings

Ingredients

1 lb farfalle pasta
5 ounces Bleu d’Auvergne
4 Tbsp fresh cream 30% fat
3 1/2 ounces walnuts
4 sprigs chives
rock salt
salt and pepper

Instructions

Crush the walnuts, and wash and snip chives.
Cook the farfalle in boiling water with rock salt until al dente.
In a mixing bowl crumble Bleu d’Auvernge with a fork and mix in the fresh cream. Pour into a saucepan and cook until you get an even sauce. Add the walnuts and season to taste.
Place the pasta in dishes, cover with sauce, garnish with chopped chives, and serve.

Notes

Original recipe source: The Cheeses of Europe

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