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Surf and turf pasta on bleu

By Jen G on 26th Sep, 2016

Surf and turf pasta on bleu

Method

  1. Cook the pasta in salted water and drain, reserving a little of the pasta cooking water.
  2. Meanwhile, over a medium heat sauté the bacon lardons until the fat has rendered out and the cubes are golden.
  3. Add the onion and garlic and stir to thoroughly mix; add a splash of the wine and keep cooking and stirring until the onion is softened and silky. Keep adding splashes of the wine until it has all gone. I recommend using the same wine you will drink with the pasta, adding a liberal few splashes to yourself whilst you cook.
  4. Once the onion is cooked add the peas - straight from the freezer is fine. Stir around until they are defrosted.
  5. Add in the prawns and cook for 2-3 minutes until they are getting nice and heated through.
  6. Add in the pasta and a ladle of the pasta cooking water, around 75ml.
  7. Stir to coat everything in the silky pasta saucy juices. Turn off the heat and add the large dollop of the bleu cheese cream and the lemon juice. Add a generous grind of black pepper and mix all together.
  8. Taste for seasoning, add sea salt if you need it. Have a second taste while no one is looking.
  9. Serve up in bowls with a green salad for a lighter meal or a crusty loaf of garlic bread for a feast. Or go for both. I won't tell.
quick  / pasta
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