Originally published Wednesday, January 11, 2006 at 12:00 AM
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Recipe: Macaroni's Got the Blues
Lightly toast pine nuts in a heavy nonstick frying pan over medium heat until the nuts turn golden brown in spots. Remove from heat and pour into a bowl to cool....
Serves 4
- 1/4 cup pine nuts
- 8 ounces fine, briny pungent blue cheese, crumbled (see Kitchen Notes)
- 1/3 cup heavy cream or mascarpone (see Kitchen Notes)
- 3 tablespoons good-quality pesto, homemade or store-bought
- 12 ounces tubular pasta, such as penne; or flat noodles or ribbon, such as tagliatelle
1. Lightly toast pine nuts in a heavy nonstick frying pan over medium heat until the nuts turn golden brown in spots. Remove from heat and pour into a bowl to cool.
2. Meanwhile, in a large bowl, combine blue cheese with cream and pesto. Set aside.
3. Cook pasta in a large pot of rapidly boiling salted water until al dente. Drain and reserve about ¼ cup cooking water. Toss hot pasta with blue cheese mixture, adding a few spoonfuls of the hot cooking water to bind the sauce to the pasta. Sprinkle with pine nuts and serve on warmed plates.
Times Kitchen Notes:
• Point Reyes Blue, Oregon Blue or Roquefort are all good choices to use in this dish.
• Mascarpone is a fresh, very rich cow's milk cheese that is sold in small plastic tubs. For a dish that isn't as rich, substitute half-and half or milk.
From "Macaroni & Cheese" by Marlena Spieler
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