Recipe - Parisian Penne With Light Roquefort Sauce

One half Onion; chopped very finely
3 tablespoon Olive oil
350 g Penne
150 g Roquefort cheese; crumbled
150 ml Skimmed or soya milk
1 Whole nutmeg; grated
40 g Walnuts; ground coarsely to
; garnish

Heat the oil in a small saucepan, add the onion, cover with a lid and
soften over a very low heat for about 10 minutes. Meanwhile, set the pasta
on to boil.

Add the crumbled cheese to the onion and stir. Heat gently until it melts.
Then pour in the milk, a little at a time, and mix to a smooth sauce.
Season generously with freshly grated nutmeg.

Toss the welldrained penne in the sauce, sprinkle with the ground walnuts,
and it is ready to serve. Hand the pepper mill around for a twist of black
pepper to go over each helping.

DISCLAIMER© Copyright 1996 SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

Converted by MM_Buster v2.0l.