Recipe: Bucatini Pasta with Stilton, Spring Greens and Garlic
This is one utterly rich swirl of pasta coated in an intensely garlic Stilton sauce with ribbons of blanched green cabbage stirred through before serving. It’s like a posh mac’n’cheese, and great on its own or as an accompaniment for grilled vegetables or meats. A perfect way to serve our Emmer wheat Bucatini pasta from South Devon Pasta Company. Easy to make as much of it can be done ahead of time and put together when you’re ready to serve.
Ingredients and Method
4-5 large leaves of spring green or savoy cabbage.
15g unsalted butter
3 large fat garlic cloves
1 tsp flour
130g double cream
½ tsp chilli powder
100g stilton, broken into small chunks
salt and black pepper to taste
olive oil for dressing
- Wash then blanch the cabbage leaves in boiling salted water for 1-2 minutes then scoop it, drain, cool under cold water then pat dry. Chop these into 1cm ribbons and leave to one side. Bring a pan of water for cooking your pasta to the boil, cook the Emmer Wheat Bucatini for 4-5 minutes (slightly undercook it, or till al-dente, if you can) then drain well, cool slightly under running cold water into the colander so the temperature drops quickly, and toss with a little olive oil to stop the pasta sticking together. At this point both can be kept ready until needed: at room temperature on the counter or in the refrigerator.
- When you’re ready to serve, peel and slice the garlic and cook in a large saucepan with the butter over a low heat for 5-10 minute until soft and golden. Stir in the flour (this helps to stabilize the cream and Stilton) and chilli powder then whisk in the cream, milk, and salt to taste. Bring to the boil then crumble in the stilton.
- Add the cooked pasta and cabbage strips, gently toss thought and warm over a low heat (adding a dash of water if it thickens too much) then when piping hot serve immediately with lots of freshly ground black pepper.