Stilton, asparagus and cherry tomato tagliatelle recipe

• 350 g (12.3oz) tagliatelle or linguine
• 150 g (5.3oz) asparagus, cut into short lengths
• 2 tsp olive oil
• 6 spring onions, finely chopped
• 1 garlic clove, crushed
• 25 g (0.9oz) dried breadcrumbs
• 12 cherry tomatoes, halved
• 1 tsp finely grated lemon zest
• 100 g (3.5oz) half fat creme fraiche
• 100 g (3.5oz) Stilton cheese, broken into small chunks
• 1 pinch freshly ground black pepper
• 1 cup basil leaves, to garnish

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.
2. At the same time, heat the olive oil in a non-stick frying pan and add the spring onions and garlic.
3. Cook over a low heat, stirring often, for 3-4 minutes.
4. Add the breadcrumbs and stir over the heat for about 30 seconds.
5. Set aside.
6. When the pasta and asparagus is cooked, drain it well, then return it to the saucepan and add the cherry tomatoes, lemon zest, creme fraiche and Stilton.
7. Heat gently for 2-3 minutes, then share between 4 plates and sprinkle the breadcrumb mixture on top.
8. Serve, seasoned with black pepper and garnished with basil.

tagliatelle, olive oil, spring onions, garlic, breadcrumbs, cherry tomatoes, lemon zest, stilton cheese, freshly ground black pepper, basil

Taken from www.lovefood.com/guide/recipes/17072/stilton-asparagus-and-cherry-tomato-tagliatelle-recipe (may not work)