Wednesday, 20 April 2011

Wensleydale Pasta ala Hane

I got this recipe from a friend after he'd been on a holiday to Wensleydale. It's a great combination of bold and subtle flavours.


  • 3 cloves of garlic, peeled and finely chopped
  • 3 tbsp olive oil
  • juice and zest of one lemon
  • 100g Wensleydale cheese, finely chopped
  • 250g pasta
  • black pepper to taste
  1. Put on a large pan of water to boil for the pasta.
  2. Mix the garlic, oil, lemon and cheese in a bowl.
  3. Season the mixture with fresh black pepper, but don't add any salt as the cheese has enough in it.
  4. When the water is boiling, add the pasta to it and cook according to instructions.
  5. Drain the pasta when it's cooked, but leave a bit of liquid on it, to help the sauce.
  6. Return the pasta to the pan and add the lemon and cheese mixture.
  7. Stir well and let the remaining heat in the pasta and pan warm the sauce through. If it's all cooled down too much then put it over a low heat for 30 seconds or so.
  8. Serve while still warm.
Serves 2.

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