CAMBOZOLA and roasted walnuts on linguine
Recipe for 4 Portions:150g CAMBOZOLA
2 tbsp cream
150g peas (can be frozen)
Roughly chop the walnuts and roast in a dry, coated frying pan over a medium heat and set to one side. Melt the butter in a saucepan over a low heat and add the finely chopped CAMBOZOLA, cream and peas and cook for 5 minutes erhitzen, while stirring, until the sauce begins to thicken. Don’t allow to boil! Finally season with salt and pepper.
Cook the linguine in a large pan of boiling salt water until it is al dente. Drain and arrange the pasta on warmed plates. Pour over the warm sauce and sprinkle the roasted walnuts. Season with freshly ground pepper. Serve immediately.
Tip:When using frozen peas, they don’t need to be thawed beforehand. If the taste of the CAMBOZOLA is too overpowering, chicken stock can be added to the sauce instead of cream.
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