Garstang Blue, Asparagus and Cherry Tomato Tagliatelle recipe (V)

PUBLISHED: 11:34 09 May 2014

Garstang Blue and Asparagus Tagliatelle

Garstang Blue and Asparagus Tagliatelle


This idea was adapted from the British Cheese Board’s website, and, like the new Garstang White (V), the dish is perfect for Vegetarian Week in May. But it would also be lovely with chunks of cooked chicken, or pieces of cooked, smoked bacon, about 225g/8oz, thrown in, too!

Serves 4


350g/12oz dried tagliatelle or linguine

150g/6oz asparagus, cut into short lengths

2 tsp olive oil

6 spring onions, finely chopped

1 garlic clove, crushed

1 – 2 tsp pine nuts

12 cherry tomatoes, halved

1 tsp finely grated lemon zest

100g/4oz half fat crème fraiche

100g/4oz Garstang Blue cheese, broken into small chunks

Freshly ground black pepper, salt to taste

Basil leaves, to garnish

Red chilli - optional


1 Cook the tagliatelle or linguine in a large saucepan of boiling water for 10-12 minutes, or according to pack instructions, adding the asparagus for the final 2-3 minutes. If using fresh tagliatelle, (500g) add asparagus in with the tagliatelle, as it only takes 3–4 minutes to cook.

2 At the same time, heat the olive oil in a non-stick frying pan and add the spring onions and garlic. (And chicken or bacon, if using.) Cook over a low heat, stirring often, for 3-4 minutes, do not allow to brown, but become translucent. Add the pine nuts and stir over the heat for about 30 seconds. Set aside.

3 When the pasta and asparagus is cooked, drain it well, then return it to the saucepan and add the cherry tomatoes, lemon zest, crème fraiche and Garstang Blue. Heat very gently for 2-3 minutes, then share between 4 plates and sprinkle the pine nut mixture on top. Serve, seasoned with black pepper, salt, and garnished with torn basil leaves.

If you like, add 1 teaspoon of chopped fresh red chilli with the garlic for a spicy hit.

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