Blue Cheese & Arugula (Rocket) Tagliatelle

Ingredients

• 375 g dried tagliatelle pasta noodles (or other ribbon pasta)
• 2 tablespoons olive oil
• 1 yellow onion, finely chopped
• 2 garlic cloves, finely chopped (or crushed)
• 150 g mascarpone cheese
• 180 g blue cheese
• 100 g baby rocket
• fresh ground black pepper

Directions

1. 1

   Bring a large pan of salted water to a fast boil and add the pasta, follow packet directions for cook time, cook until al dente.

2. 2

   Drain the pasta, leaving just a little cooking water and return it to the saucepan to keep warm.

3. 3

   While the pasta is cooking.

4. 4

   Heat oil in a large pan over a medium heat, add the onion and cook, stirring for about 8 minutes until the onion softens.

5. 5

   Add the garlic and cook for a further 2 minutes until the garlic softens a little and become aromatic.

6. 6

   Add the marscapone and bring to a gentle simmer.

7. 7

   Add the blue cheese and cook for a further 1-2 minutes until the blue cheese melts.

8. 8

   Remove sauce from the heat and stir in the rocket.

9. 9

   Combine the cooked pasta with the sauce and toss together.

10. 10

    Serve sprinkled with the black pepper.