Bookham Cheese

Serve this creamy pasta dish with fresh salad leaves.

400g fresh tagliatelle
8 tbsp single cream
1 garlic clove, peeled & crushed
175g Stilton cheese
2oz pecan nuts, roughly chopped (toasted, if you have time)

Cook the pasta and just before it is ready, heat the cream in a small saucepan, add the garlic and crumble in the Stilton cheese.

Stir over a gentle heat until the cheese has melted and combined with the cream to make a sauce.

Drain the pasta then put it back into the still-warm pan and add the cheese sauce.

Grind black pepper over, mix gently and serve scattered with the pecan nuts.