SPINACH FETTUCCINE WITH ROQUEFORT CREAM
INGREDIENTS
200 g spinach fettuccine
200 g egg fettuccine
50 g Roquefort cheese
125 ml single cream
1 tablespoon butter
ground black pepper and salt.
METHOD
While cooking the pasta in plenty of boiling salted water, in a pan, mix the melted butter and the crumbled cheese with the single cream until you have a smooth sauce. If it is too thick, add some milk. Season and mix the sauce with the drained pasta. Serve piping hot.
