Spaghetti with Blue Pesto



This is original, quick and easy; a tasty dish when unexpected visitors show up. Nice served with a salad.

Spaghetti with Blue Pesto (serves 6 people)

500 g spaghetti
150 g blue cheese (preferably Roquefort)
20 cl whipping cream or sour cream
100g cashew nuts
1 tbsp whisky
salt and pepper

Cook spaghetti following package instructions.
In a small saucepan, heat cheese and cream. Stir until cheese has melted.
Crush cashew nuts in a blender with whisky. Stir into the cheese mixture. Add pepper.
Place spaghetti in a serving bowl and top with pesto.

Reminder:Leora is hosting the latest edition of KCC while I’ll be hosting this month’s. To quote Batya, who initiated this wonderful carnival: “The Kosher Cooking Carnival is more than just a recipe carnival. Being that it’s about kosher food, posts about Jewish Law are included, also, restaurant and cookbook reviews, traditions, memories and diets.”

You can either send in your posts to this link or just email me (see the About at the top).


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