Butternut and Blue Cheese Linguine
with walnuts and parsley
Diced Butternut Squash
(Contains Wheat May be present Egg, Mustard, Soya, Lupin)
(Contains Walnuts May be present Peanut, Sesame, Cereals containing gluten)
Not included in your delivery
Preheat your oven to 220°C/200°C fan/gas mark 7. Spread the butternut out on a lined baking sheet drizzle with olive oil. Season with salt and pepper and bake for 20-25 mins, shifting halfway.
Meanwhile, bring a pot of salted water with a lid to a boil for the linguines. When the water boils, cook the paste covered for 10-12 mins for 'al dente' cooking (they will finish cooking in the sauce). Reserving 100ml pasta cooking water, drain the pasta in a colander.
Cut the blue cheese into cubes. In a pot, add the creme fraiche and the blue cheese. Heat over low heat. Let the cheese melt and the sauce reduce for 7-10 mins, stirring regularly so that it does not burn. Season with salt and peppet to taste. The sauce is ready when it can coat the back of a spoon.
Cut the leek in half lengthwise, rinse it well to remove all impurities, remove the ends, then cut it into thin half-rings. Chop the garlic. Heat a drizzle of oil in a pan, and add the garlic, leek and thyme. Season with salt and pepper, then cook for 4 mins over medium-low heat. Deglaze with the balsamic vinegar and continue cooking for 5 mins over low heat. Add a little pasta cooking water if necessary so that the leek does not dry out.
Once the butternut cubes are cooked, add half to the leeks, then coarsely mash them with a fork. Add the cheese sauce and linguin to the pan. Season to taste with salt and pepper. Carefully mix and heat for 2 mins. Meanwhile, roughly chop the parsley (stalks and all).
Serve the linguine in deep plates. Top with the remaining butternut squash. Sprinkle with the walnuts and parsley.