Stilton and Lemon Spelt Casarecce

Stilton and Lemon Emmer Casarecce

Prep time: 5mins                        Cooking Time: Approx. 10mins                             Serves: 4

Blue cheese and Lemon? Unusual, yet magical. This recipe is excellent for a fast yet flashy dinner for you and others. The blue cheese provides a rich savoury flavour and a velvety-soft texture making it perfect for a creamy sauce base, the lemon adds a wonderful tangy kick that pairs beautifully with the cheese, and lastly some garnishing with some chopped parsley creates a symphony of flavours. The secret trick is the starchy pasta water when boiling your pasta, by adding it to your cheese mix, it allows room to create a more creamy texture without any compromise to the taste.

We love this recipe: quick, easy and totally indulgent. And let's be honest, we can't have been the only ones with an odd piece of blue cheese left after a big dinner party? This recipe is so good that every time we make it, we always make extra to have some more leftover! 

 

INGREDIENTS

  • 400g Pastificio Carleschi Wholegrain Spelt Casarecce (Or any other pasta of your choice)
  • 250g Blue cheese or any other Stilton ( We recommend Cropwell Bishop's Blue Cheese)
  • Zest and Juice of one lemon
  • 7 leaves flat leaf parsley (no stalk)
  • Black/green ground peppercorn

 

Instructions

  • Start by grating the lemon zest and then juicing the lemon.
  • Finely chop the parsley leaves, put them aside.
  • Put approx. 4L of water to boil (Or Fill your pot nearly to the brim)
  • Get your Blue cheese (Or Stilton) of choice, remove the skin and dice it into 1cm cubes.
  • Take a non-stick sauce pan large enough to contain all the pasta, and add cheese, zest and juice. let everything melt over a low heat.
  • Add salt and then pasta to the boiling water.
  • Stir the sauce gently and grind a gentle sprinkle of peppercorns on top. 
  • Take a small cup (about the size of an espresso cup) of boiling water out of the pot just before you drain the pasta and add it to pan and mix. 
  • Lower the heat to the minimum and add the pasta once cooked, toss vigorously, you want to make a ‘creamy sauce’, keep tossing over the same low heat.
  • When everything is creamy and delicious add the parsley. If you like your pasta creamy then stop, if you like it a bit less creamy then keep going.

 

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