Recipe with: ERU Cheese Spread Bleu

Pasta salad with mangetout, cherry tomatoes and melted Roquefort

Make this pasta salad with crunchy fresh mangetout and cherry tomatoes. The melted Roquefort dressing adds a strong flavour to this deliciously fresh salad. Serve as a side dish or main course.

Ingredients:

  • 400 grams farfalle
  • 250 grams mangetout
  • 150 grams cherry tomatoes
  • 200 grams ERU Cheese Spread Bleu
  • Salt and pepper to taste

Make this pasta salad with crunchy fresh mangetout and cherry tomatoes. The melted Roquefort dressing adds a strong flavour to this deliciously fresh salad. Serve as a side dish or main course.

Preparation

  • Cook the pasta al dente.
  • Dice the mangetout.
  • Blanche the mangetout for around 2 minutes in some salted water.
  • Rinse the mangetout under cold water.
  • Quarter the cherry tomatoes.

Method

  • Mix the pasta with ERU Cheese Spread Bleu.
  • Add the mangetout and stir carefully.
  • Season the salad to taste with salt and pepper.
  • Divide the pasta salad over 4 plates.
  • Garnish with the cherry tomatoes.
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