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Crayfish and blue cheese pasta

If you feel like treating yourself and your other half to something really yummy but don’t want to spend too much time on cooking or you’re not a confident cook, do try this recipe! It’s really simple, on the table within 15 minutes and is deliciously filling. This Crayfish and blue cheese pasta is nice cold too, so it’s ideal for lunchboxes and picnics. You can make it with gluten-free pasta too.
Print Recipe
Prep Time 2 minutes
Cook Time 12 minutes
Resting Time 4 hours
Total Time 14 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g pasta of your choice
  • 4 handful of baby spinach
  • 50 g creamy blue cheese such as Dolcelatte or Gorgonzola
  • 4 Tbsp crème fraîche or Greek yoghurt
  • Grated zest of ½ lemon
  • 100 g crayfish tails cleaned
  • 1 handful of walnuts toasted
  • To serve: chilli flakes optional

Method
 

  1. Cook the pasta according to the packet instructions.
  2. Add the spinach to the last minute of the cooking time.
  3. Meanwhile mix the blue cheese together with lemon zest and crème fraîche. Lightly toast (without oil) the walnuts, set aside, then roughly chop.
  4. Drain the pasta and spinach and put back in the pan. Stir in the cheese sauce, then fold in the crayfish tails.
  5. Divide the pasta between two plates, scatter the walnut bits and chilli flakes on top. You can crumble extra blue cheese on top if you like.