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.
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