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Pasta with blue cheese, port and walnuts

Matt Tebbutt from Market Kitchen
Using festive ingredients, Matt Tebbutt creates a light and quick pasta dish that's great for using up leftovers

Pasta with blue cheese, port and walnuts

Method

1. Cook the pasta in boiling salted water until al dente.

2. Heat a frying pan, add a little oil and the butter. Fry the walnuts until golden. Pour in the port and reduce until almost all has evaporated.

3. When pasta is cooked, drain and stir it into the walnuts. Crumble the cheese into the pan and sprinkle over the parsley, tossing gently.

4. Spoon the pasta into warm bowls, sprinkle over extra parsley and serve.

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Serves: 2

Prep: 5 min
Cook: 10 min

Ingredients
200g pasta, (or enough for two)
Olive oil, for frying
knob of Butter
100ml port
large handful shelled Walnuts
100g blue Cheese
large handful chopped Parsley, plus extra to serve