Pâtes au Roquefort et aux Noix

Yield: 2 servings

Ingredients:

• 200g of tagliatelle pasta

• 1 small onion

• 1 tbsp butter

• 100g of Roquefort

• 100ml of cream or milk (I used cream)

• 50g of walnuts, lightly toasted and chopped

• Salt, pepper, nutmeg

• (optional) 1 tsp mixed herbs for pasta sauce

• Optional: fresh parsley

Steps:

• Cook pasta until al dente (follow instructions on the pasta box)

• In a pan, melt butter and gently cook onion until soft

• Add cream/milk and crumble in the roquefort, stirring until smooth

• Toss paste in the sauce, season with pepper, a tiny pinch of nutmeg and the 1 tsp of mixed herbs for pasta sauce

• Sprinkle with walnuts and parsley before serving

Served with sautéed chicken breast, roasted green beans (top with toasted almonds)