Stilton and asparagus tagliatelle

Ingredients

350g (12oz) tagliatelle or linguine

150g (6oz) asparagus, cut into short lengths

2 tsp olive oil

6 spring onions, finely chopped

1 garlic clove, crushed

25g (1oz) dried breadcrumbs

12 cherry tomatoes, halved

1 tsp finely grated lemon zest

100g (3 oz) half-fat crème fraîche

100g (3 oz) Stilton cheese, broken into small chunks

Freshly ground black pepper

Basil leaves, to garnish

Method

Cook the pasta in a large saucepan according to pack instructions, adding the asparagus for the final 2-3 minutes.

At the same time, heat the olive oil in a non-stick frying pan and cook the spring onions and garlic over low heat, stirring often, for 3-4 minutes.

Add the breadcrumbs and stir for about 30 seconds, then set aside.

Once the pasta and asparagus is cooked, drain it, then return it to the saucepan along with the tomatoes, lemon zest, crème fraîche and Stilton.

Heat gently for 2-3 minutes, then serve with breadcrumb mixture sprinkled on top. Season with black pepper and garnish with basil.

#tagliatelle #linguine #asparagus #springonions #garlic #tomato #lemonzest #stiltonchese #basil #budget #randrekker #cremefraiche