Stilton and
asparagus tagliatelle

Stilton and </br>asparagus tagliatelle


  1. Cook the pasta in a large saucepan according to pack instructions, adding the asparagus for the final 2-3 minutes.
  2. 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.
  3. Add the breadcrumbs and stir for about 30 seconds, then set aside.
  4. 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.
  5. Heat gently for 2-3 minutes, then serve with breadcrumb mixture sprinkled on top. Season with black pepper and garnish with basil.

© The British Cheese Board,

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Add 1 tsp chopped fresh red chilli to the garlic for a spicy hit.


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


Time: 15 mins
Serves: 4
Nutrition: 516 cals, 16.5g fat, 8g sat fat