Bacon and blue cheese pasta
Christmas seems like a dirty word so far into February. What business do I have mentioning such an event? None really, other than to show off the remnants of a gift we both received on the aforementioned day. You see, we got given a rather large (1kg to be precise) barrel of blue cheese at Christmas. After the initial glee and shoving huge lumps of the stuff in our faces, we were, quite frankly, a bit blue cheesed out.
It’s use by date was looming and we were still left with quite a hefty chunk of the stuff. What to do, what to do? In a moment of cheesy inspiration, I came up with this recipe to finish it off. It was grand I tell you. A big plate of smelly, cheesy goodness, bursting with salty sweet bacon and fresh pops of veg. It did the original barrel proud!
4000g dried penne pasta
1 tbsp olive oil
1 onion, diced
8 slices streaky bacon, diced
200ml hot chicken stock
300g frozen peas
200g crumbled blue cheese, I used Strathdon Blue but any kind of blue cheese will work (plus a little extra to garnish)
Cook the pasta in a large pot of salted boiling water according to pack instructions. Meanwhile, heat the oil in a large frying pan, add the onion and cook for 5 mins until it starts to soften. Add the bacon, cook for a further 5 mins, then pour in the hot stock and bring to the boil. Simmer for 3-4 mins until the liquid has reduced slightly.
Stir in the peas, followed by the blue cheese, until the cheese has melted and the peas are defrosted. Quickly stir through the spinach to wilt. Drain the pasta and mix with the sauce, crumble over a little more blue cheese then serve.