Blue Cheese and Pecan Pasta
A tasty and textural pasta dish, perfect for a midweek meal or a Sunday lunch.
- Heat oil in frying pan and cook onion and garlic for five minutes. Add spinach, stir for 1 minute, then remove from heat.
- Meanwhile cook fettuccine in salted boiling water until just cooked through. Drain.
- Return to warm saucepan. Mix in onion and spinach mixture and crumble over blue cheese and pecans (chopped).
- Toss together well. Serve with crusty bread.