Beautifully cheesy pasta fonduta

Photo by Ana M.
Adapted from jamieoliver.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from jamieoliver.com

Ingredients

  • 2

    tablespoons mascarpone cheese

  • 40

    g blue cheese

  • 40

    g goats cheese

  • 4

    sprigs of fresh marjoram

  • 1

    lemon

  • 250

    g tagliolini

  • 1

    small bunch of fine asparagus

  • sea salt

  • freshly ground black pepper

  • extra virgin olive oil

Directions

Place a large pan of salted boiling water on a high heat. Bring to the boil, then reduce the heat to low. Place a large heatproof bowl over the saucepan, add the cheeses and stir until melted. Pick in most of the marjoram leaves, grate in the zest of half a lemon and stir to combine. Remove the bowl from the heat and set aside, then turn up the heat to high and add a pinch of salt. Once the water is boiling, add the pasta and cook according to pack instructions. When there's about 2 minutes left to go, halve the asparagus at an angle and add to the pasta. Drain in a colander, reserving a cupful of cooking water, and add to the cheese. Toss to coat, loosening with a splash of the reserved cooking water, if needed. Place on a serving platter, grate a little more lemon zest on top, scatter over the reserved marjoram and season with a good pinch of black pepper. Drizzle over a little extra virgin olive oil and serve

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