Pasta with blue cheese, Südtiroler Apfel PGI and walnuts

Name: Pasta with blue cheese, Südtiroler Apfel PGI and walnuts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: modern

Creamy pasta with blue cheese, Südtiroler Apfel PGI and toasted walnuts combines savoury, fruity and nutty flavours in a quick and satisfying dish.

Difficulty: easy

Preparation time: 15 min

Baking/cooking time: 15 min

Style: modern

Apple: Gala

Ingredients

200 g linguine
Salt
1 apple from Südtiroler Apfel PGI (Gala)
1 shallot
10 g butter
100 ml milk or double cream
90 g blue cheese
2 tbsp toasted walnuts
Cress

400 g linguine
Salt
2 apples from Südtiroler Apfel PGI (Gala)
2 shallots
20 g butter
200 ml milk or double cream
180 g blue cheese
4 tbsp toasted walnuts
Cress

800 g linguine
Salt
4 apples from Südtiroler Apfel PGI (Gala)
4 shallots
40 g butter
400 ml milk or double cream
360 g blue cheese
8 tbsp toasted walnuts
Cress

Pasta with blue cheese, Südtiroler Apfel PGI and w

Preparation

Cook the pasta in salted water until al dente. Shortly before draining, reserve a little of the cooking water for the sauce.
Wash the apples from Südtiroler Apfel PGI, remove the cores and cut into small cubes. Peel and finely chop the shallots.
Sweat the shallots gently in the butter until translucent. Pour in the milk and bring to the boil. Add the blue cheese and allow the sauce to simmer until slightly thickened.
Stir the diced apple into the sauce and let it simmer briefly. If needed, add a little of the reserved pasta water to reach the desired consistency, then season with salt and pepper to taste.
Add the drained pasta straight into the sauce and toss well to coat.
Roughly chop the walnuts. Serve the pasta sprinkled with walnuts and cress.