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Farfalle with Bleu d’Auvergne and Walnuts

Makes 4 servings
Course Main Dish
Cuisine Pasta
Servings 4


  • 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


  • 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.


Original recipe source: The Cheeses of Europe
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