Beautifully cheesy pasta fonduta

cheesy pasta fonduta

Serves 4

  • 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

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.

Nutritional Information

Method

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.

Nutritional Information Amount per serving:
  • Calories 307 15%
  • Carbs 34.3g 15%
  • Sugar 3.1g 3%
  • Fat 12.2g 17%
  • Saturates 6.2g 31%
  • Protein 13.9g 31%
Of an adult woman's guideline daily amount

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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