Recipe - Pasta Al Fresco With Blue Cheese

350 g Penne pasta quills
Good knob of butter
2 lg Clov garlic; crushed
225 g Chestnut; button mushrooms,
; cut or sliced up
One half Lemon; juice of
75 g Blue cheese; grated
Good grating of nutmeg
50 g Fresh young spinach; washed,
trimmed and
; shredded
Freshly ground pepper
300 ml Double cream

Cook pasta until just cooked, for about 810 minutes in boiling, salted
water and drain.

Melt butter in large deep nonstick frying pan, add garlic, cook for a few
moments, add mushrooms and allow to cook over low heat for a couple of
minutes. Stir in the cream and allow to boil until coating consistency. Add
the cooked pasta to the mushrooms and cream and stir well. Mix in the lemon
juice, spinach and stilton and season with nutmeg and a little salt and
pepper. Stir well . Serve with tossed green salad.

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

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

Converted by MM_Buster v2.0l.