[donotprint] Ok so it wasn’t quite a complete cheese board in my pasta, I was missing the grapes and a couple of other varieties of cheese but it was well on it’s way and contained all of my favourite elements.
Pear, Blue Cheese, Toasted Walnuts…All mixed up with fresh rocket, crispy sage and balsamic and blue cheese dressing for extra sharpness. I love the sharp, salty taste of blue cheese and I’m one those cheese lovers that loves the the strong smell!
I really don’t eat cheese that often any more and am quite happy with my vegan meals. When I do include cheese a little is better than a lot so I choose quality and or intensity over quantity. You get the amazing flavour, the cheese craving is cured in an instant and your not putting unnecessary processed products in your tummy packed full of additives and god only knows what else.
Growing up I was all for the easy singles, cheese strings and then during the more heightened eating disorder years cheese didn’t pass my lips in any way shape or form. I slowly eased myself back in my eating low fat varieties but then cottoned on to the fact that it would be much better for my body to eat a lesser amount of full fat unprocessed cheese if I was going to have any at all. Since then my mind has been blown by a variety of cheeses and my top five now includes (in no particular order):
- Wensleydale with Cranberries
- Danish Blue Cheese
The combination of the blue cheese with the walnuts and pear is just a classic. The nutty spelt penne works perfectly with both and the blue cheese and balsamic dressing ties it altogether.
I tossed in the crispy fried sage as I figured if any dish would stand up to it’s intense flavour this would be the one and it complimented the mix wonderfully. I feel obliged to use fresh herbs in my meals when I have them on hand, what a waste not to!
Although not particularly high in nutrients, a small one ounce (28g) serving contains 15% of your RDA of calcium and 6g of protein which isn’t anything to be sniffed at, every little bit counts.
I’m going to try and tempt anyone who isn’t a fan, blue cheese is simply one of those things you love or hate, that said I wasn’t always a fan so it is possible to acquire the taste for it and if you do it’s oh so worth it.
Blue Cheese Grilled Pear Walnut Spelt Penne
Servings – 1
Preparation Time – 10 minutes
Cooking Time – 10 minutes
- 1 large pear thinly sliced
- 30g (1oz) Blue Cheese
- 60g (2oz) Spelt Spaghetti
- 2 tsp olive oil
- 1 tsp Dijon Mustard
- 2 tbsp Balsamic
- 1/2 tbsp fresh sage
- 1 tbsp chopped walnuts
- Black Pepper to Taste
- Handful of Rocket
- Place sliced pear under a preheated grill for 8-10 minutes turning once.
- Meanwhile cover your pasta in boiling water and cook for the same amount of time!
- For the dressing combine olive oil, balsamic, mustard and 1/3 of the cheese. Place in a pot over a low heat to allow the cheese to melt, whisking to prevent to rid the dressing of any lumps (2-3 minutes).
- Place walnuts in a dry pan and toast for 2-3 minutes tossing to ensure they don’t burn.
- Set walnuts to one side, lightly spray pan with olive oil and toss chopped sage over a medium heat for 3-5 minutes until starting to crispen up.
- Once everything is cooked combine pears, rocket, spaghetti and dressing, crumble over blue cheese and sprinkle with walnuts and sage. Season with black pepper to taste.