Scarlet runnners with pasta and blue cheese cream
After we photographed this dish, I ate it for lunch, and felt that all it really needed was a simply dressed side salad of peppery rocket leaves, with maybe some ripe cherry tomatoes tossed through it. The recipe relies on the parmesan and blue cheeses for its saltiness, so has no added salt.
- Bring 2 saucepans of salted water to the boil. Slice the beans into long, thin strips and cook in one saucepan for 3 minutes. Drain the beans and set aside to keep warm. Cook the pasta in the other saucepan. Reserve a cup of the cooking water, then drain the pasta and stir in the butter and parmesan cheese.
- Season lightly with pepper, then set aside. Return the pot to the heat and add the cream.
- Bring to the boil and cook until it has reduced by half. Add the cup of reserved pasta water and bring back to the boil. Add the blue cheese, reduce the heat and gently stir in the pasta. Serve the pasta with the warm beans arranged attractively on top.