Creamy Bacon & Blue Cheese Linguine
with mushrooms, pear & arugula
Wist je dat ze in Denemarken ook blauwe kaas maken? Danablu heeft zelfs een beschermde status en mag enkel in Denemarken gemaakt worden van Deense koemelk.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
90 g
Linguine
(Contains Wheat May be present Lupin, Egg, Mustard, Soy)
50 g
Bacon lardons
125 g
Mushrooms
½ piece
Pear
75 g
Cooking cream
(Contains Milk)
25 g
Blue cheese cubes
(Contains Milk)
20 g
Arugula
Not included in your delivery
½ tablespoon
White balsamic vinegar
to taste
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Boil plenty of water in a pan with a lid and boil the linguine with the lid on for 10 – 12 minutes. Drain when finished and set aside without the lid. Stir a little bit of olive oil through the linguine so it doesn't stick together.
Heat a deep frying pan without any oil over medium-high heat and fry the bacon lardons for 6 – 7 minutes until crispy. Cut the mushrooms into quarters. Wash or peel the pear, remove the core and then dice it. Take the bacon lardons out of the pan and set aside, leaving the cooking fat in the pan.
Fry the mushrooms in the same frying pan for 4 – 5 minutes over medium-high heat. Add the pear and fry for 1 minute.
Add the cream and blue cheese to the frying pan and stir everything together. Let the sauce reduce for 8 – 10 minutes, adding the bacon when there are 5 minutes left. Season with salt and pepper to taste.
In a bowl, toss the arugula with the white balsamic vinegar and some salt and pepper.
Place the arugula onto plates and serve the linguine over half of it. Serve the blue cheese and mushroom sauce over the linguine.