Blue Cheese Pasta
Big handful of dry whole-wheat pasta
¼ cup of blue cheese (or more) I used extra creamy Rosenborg
¼ cup of heavy cream
Pepper to season
Boil water and toss the pasta in and cook until al dente.
2. Put the cream and cheese together in a cause pan and on a med heat melt together. Toss the drained pasta into sauce and get it all nice and covered.
1/3rd of a pack of meat.
1 tablespoon of flour
1 tablespoon of herbs du province
¼ cup of red wine
2 teaspoons of coconut oil
Mix all the ingredients together and roll the meat into small balls. On hot pan melt the coconut oil and fry the meatballs so they are crispy and brown on all sides.
I served it with homemade pickled red onions (very sweet and tangy) and a nice big glass of Cabernet Sauvignon by Jean Leon with it. For desert mini brownies and caramel ice cream on a bed of toasted pecans. I will put up the how to for the red onion and toasted pecans soon. This is a great love yourself or love somebody meal. Super easy to make but looks really fancy when you are done. In fact I would say it takes about the same effort as a box of Mac and Cheese. I am also sure that you could make this with other kinds of cheese.