RECIPE SERVES 4
150 g DORBLU Royal Blu
80 g walnuts
80 g butter
2 tbsp cream
150 g peas (can be frozen)
500 g linguine
Roughly chop the walnuts and roast without oil, coated frying pan over a medium heat and set to one side. Melt the butter in a saucepan over a low heat and add the finely chopped DORBLU Royal Blu, cream and peas and cook for 5 minutes, heat while stirring, until the sauce begins thicken. Don’t allow to boil!
Finally season with salt and pepper.
Cook the linguine in a large pan of boiling salted water until it is al dente.
Drain and arrange the pasta on warmed plates. Pour over the warm sauce and sprinkle the roasted walnuts. Season with freshly ground pepper. Serve immediately.