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.”