Tagiatelle pasta cooked and tossed with cubed stilton and walnuts.
- Tagiatelle - 100g
- Stilton - I used a leftover rind of stilton
- Walnuts - Handful
- Sea Salt - pinch
- Black Pepper - To serve
Bring a pan of salted water to the boil.
Add the Tagiatelle.
Chop the stilton into small cubes
Drain the pasta when cooked, return to the pan, toss in the stilton and walnuts. As the stilton melts into the pasta, it makes a semi sauce.
Serve with a twist of black pepper.
However, there was nothing fresh and interesting in the fridge, however I did find some left over stilton, some walnuts in the store cupboard and some dried pasta.