Pasta with Spinach, Smoked Salmon and Roquefort

On my journey I have been to the caves where the famous Roquefort-cheese is maturing. It was so impressive! And even though I am not a big fan of blue cheese, I liked the Roquefort a lot. It‘s much more creamy then others. Of course I had to create a recipe for the vankitchen with it!

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Shopping List

• 400g Pasta (Tagliatelle etc.)
• 250ml cream (1 1/2 C)
• 100g spinach (2 C)
• 100g smoked salmon
• 100g Roquefort (1 C)
• 100ml white wine ( 3/4 C)
• 1 TS Honey
• 1 shallot
• Salt & Pepper
• Oil

Steps

1. Put a medium sized pot of salted water on to boil. Add the pasta to the boiling water and cook according to the packet instructions.
2. Put a pan on high temperature and add some oil. Chop the shallot into small pieces and fry them in the pan until they become of a golden colour. Add the spinach to it and leave it for a minute. 
3. Douse with the white wine and add the cream to it. Scrumble the cheese into smaller pieces an add it to the sauce. Cut the smoked salmon a few times and add it to the pan as well. Add the honey. Bring it to boil and stir occasionally.
4. Season the sauce with salt and pepper as soon as the cheese melted.
5. Drain the pasta as soon as they are cooked and add them (and a bit of cooking water) to the pan. Let it boil for a minute.
6. Ready to serve!

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