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Bleu Cheese Pasta

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Recipe Ingredients

12 to 16 ounces (350 - 450 g) dried rigatoni,
penne, rotelle, or pasta of choice
1/2 cup (125 ml) crumbled bleu cheese
2 tablespoons (30 ml) freshly grated Parmesan cheese
2 tablespoons (30 ml) butter (optional)
Freshly ground black pepper

Cooking Procedures

Cook the pasta according to the package directions. Drain and return to the cooking pot. Add the remaining ingredients, adding the optional butter if a smoother sauce is desired. Gently stir to combine the ingredients and melt the cheeses. Serve immediately.

Yield: 4 to 6 servings 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

for two persons, while I kept the rest of the chicken for stewing on another day. The flavor of a young roasted chicken is greatly improved if you place inside it a piece of fresh butter the size of a walnut, and with it a bouquet of parsley and a small onion. If you like, you may also add the giblets to it, sprinkled with salt. I must not omit to tell you that the inside of poultry, after being drawn, ought always to be rubbed with some salt. Not merely a good, but also a good-looking

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