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Linguine with gorgonzola and rocket

Linguine with gorgonzola and rocket

10
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
Here’s one for the cheese lovers. Tender pasta and creamy cheese sauce is tossed with peppery rocket, then finished with toasted walnuts, capers and a hint of chilli for a taste sensation you won’t want to miss.

Ingredients

Dry pasta

200 g, dry, linguine variety

Olive oil

1 tsp

Eschalot(s)

2 whole, finely chopped

Garlic

2 clove(s), crushed

Vegetable stock

200 ml

Dijon mustard

2 tsp

Light cream cheese

100 g

Fresh flat-leaf parsley

1 tbs, chopped

Rocket

6 cup(s), baby leaves, (180g)

Gorgonzola dolce cheese

50 g, chopped

Capers, rinsed, drained

1½ tbs

Dried chilli flakes

½ tsp

Walnuts

1 tbs, toasted, chopped

Instructions

  1. Cook pasta in a large saucepan of boiling salted water, following packet instructions. Drain.
  2. Meanwhile, heat oil in a large deep frying pan over medium heat. Cook eschalots and garlic, stirring, for 2-3 minutes, until softened. Add stock and bring to the boil. Stir in mustard, cream cheese and parsley. Cook, stirring, until cream cheese is melted and sauce is smooth. Season with salt and pepper. Stir in 150g rocket until just wilted.
  3. Add gorgonzola and pasta. Cook, stirring, over low heat until sauce coats pasta. Serve sprinkled with the remaining rocket, capers, chilli flakes and walnuts.

Notes

COOKING TIP: To toast walnuts, stir in a small frying pan over medium heat for 3-5 minutes, until nuts smell fragrant and are lightly golden.