cheesy pasta fonduta

Beautifully cheesy pasta fonduta

cheesy pasta fonduta

25 mins

Super easy

serves 4

nutrition per serving

307

Calories


12.2g

Fat


6.2g

Saturates


3.1g

Sugars


13.9g

Protein


34.3g

Carbs


of an adult’s reference intake


Recipe From

Foodtube

Foodtube

Ingredients

sea salt and freshly ground black pepper

2 tablespoons mascarpone cheese

40g blue cheese

40g goats cheese

4 sprigs of fresh marjoram

1 lemon

250g tagliolini

a small bunch of fine asparagus

extra virgin olive oil

Method

  1. 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.
  2. 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.
  3. 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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