We often have lumps of leftover Stilton in the fridge after the weekend and particularly after Christmas. If you find yourself in a similar situation try this simple pasta dish for a mid-week dinner. If that doesn’t solve the problem here’s a few other ideas:
Wine Suggestion: delicious with the Bott-Geyl Points Cardinal Metiss, a dry but rich and full white made from all the Pinot varieties you can think of, including the red and pink ones. When young this wine is fresh and enticing but with an extra year in the bottle it fills out and the aromas seem to ramp up a bit more with hints of honey, pears and apples and a lovely dry spice on the palate. More than a match for the powerful flavour of Stilton.
Stilton & Penne Pasta – serves 4
- 400g penne pasta
- 25g butter
- 1 onion, thinly sliced
- 1 garlic clove, crushed
- 1 tbsp fresh chopped sage
- 100g Stilton, cubed
- handful toasted walnuts, chopped
Cook the pasta according to the instructions on the pack.
Melt the butter in a medium saucepan, then gently fry the onion until golden. Add the garlic and sage, fry for a further 2 mins, then remove the pan from the heat.
Drain the pasta and reserve some cooking water. Stir through the onions, Stilton and 2 tbsp cooking water, then sprinkle with the toasted walnuts to serve.
(Original recipe from BBC Good Food)