Ingredients for Blue Cheese Arugula Rocket Tagliatelle
- Tagliatelle Pasta Noodles
- Olive Oil
- Yellow Onion
- Garlic Cloves
- Mascarpone Cheese
- 50g crumbled blue cheese (Roquefort or Gorgonzola recommended)
- Baby Rocket
- Fresh Ground Black Pepper
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How to Make Blue Cheese Arugula Rocket Tagliatelle
- Bring a large pot of salted water to a rolling boil. Add the tagliatelle and cook according to package directions until al dente.
- Reserve about 1/2 cup of pasta cooking water before draining the pasta. Set the cooked pasta aside, keeping it warm.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and cook for about 8 minutes, stirring occasionally, until softened.
- Add the minced garlic and cook for another 2 minutes, until fragrant.
- Stir in the marscapone cheese and bring to a gentle simmer, stirring constantly until smooth and creamy.
- Reduce heat to low. Add the crumbled blue cheese and cook for 1-2 minutes, or until melted and incorporated into the sauce.
- Remove the sauce from the heat and gently stir in the chopped arugula. The residual heat will wilt the arugula slightly.
- Add the drained pasta to the sauce and toss to coat evenly. Add a little of the reserved pasta water if needed to create a creamier sauce.
- Serve immediately, sprinkled generously with freshly ground black pepper.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
14g
Fat
52g
Carbs
24g
