Serving size: Serves 4-6
Cuisine type: Italian
Cooking time: Less than 30 minutes
Favourite flavours: Cheese

Walnut and blue cheese calabresi

INGREDIENTS

Salt
500g filei calabresi pasta (see “Tip”) or short to medium pasta of choice
1 slice white bread, crusts removed
1/2 cup milk
11/4 cups (125g) walnuts
1⁄3 cup finely grated parmesan
1/4 cup extra virgin olive oil
1/2 bunch chives
Handful parsley leaves
Sea salt and cracked black pepper
100g mild blue cheese, crumbled

METHOD

Equipment Bread knife; fine grater; large saucepan; colander; bowl; baking tray; blender; silicone spatula; serving spoon

Preheat grill to high. Bring saucepan of salted water to the boil. Cook pasta to al dente according to packet instructions. Drain and reserve 1⁄3 cup pasta water.

Make sauce. Meanwhile, in bowl, soak bread in milk until absorbed. Tumble walnuts onto baking tray and grill for a few mins until fragrant, tossing occasionally. Remove from grill and place most of the walnuts into blender with bread and most of the parmesan. Blitz to a chunky puree.

With motor running, drizzle in olive oil to emulsify. Add reserved pasta water, chives and parsley. Pulse to combine and season. Chop remaining walnuts and stir through pasta with sauce.

Serve. Spoon pasta into serving bowls and top with remaining parmesan and crumbled blue cheese.

TIP: Filei calabresi, also called maccheroni al ferretto, is made by rolling irregular sheets of pasta around an iron rod or wire (ferretto).