Cornish Blue and sweet onion penne
150g Cornish Blue Cheese
Salt & Pepper
100g Crushed toasted walnuts
3 Onions (sliced)
1 - 2 tbsp Sugar
Handful of thyme
- Begin by heating a pan over a low heat. Melt 70g of the butter and add the onions and sugar. Caramelise the mixture for about 10 minutes, until it turns golden brown in colour. Stir the onions every once in a while to avoid them sticking to the pan or burning. Once they're cooked, place them to the side to rest.
- Bring a pot of water to the boil with some pinches of salt and add the penne. While the pasta cooks, melt 50g of butter in a separate pan over a low heat and slowly add the flour. Mix together until it becomes a thick paste. Once complete, increase the heat and slowly and incorporate the milk and Cornish Blue. Stir the mixture constantly until it thickens and the cheese has melted. Season with salt and pepper.
- Add the onions, half of the walnuts and thyme to the cheese mixture. Once the pasta is cooked, add it to the cheese sauce along with a few splashes of the cooked pasta water. This will make your sauce silky smooth.
- Serve the pasta with fresh thyme, extra walnuts, salt and pepper.