Beautifully cheesy pasta fonduta
Beautifully cheesy pasta fonduta
Serves 4
Cooks In25 minutes
DifficultySuper easy
Nutrition per serving
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Calories 307 15%
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Fat 12.2g 17%
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Saturates 6.2g 31%
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Sugars 3.1g 3%
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Protein 13.9g 28%
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Carbs 34.3g 13%
Of an adult's reference intake
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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
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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.
© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited