Blue Pasta

[Ron-NY]

warm oil in a frypan.
add hot pepper flakes and garlic saute until garlic is soft and beginning to brown, stirring frequently.
Toss oil, garlic and hot pepper flakes into the warm pasta.
Add blue cheese and parsley, Toss and serve.

[Brutal_Dreamer]

Mmmm.. Blue cheese and pasta. That sounds tasty!

Cheers,
BD

[pavel]

Does sound good. But what to have with it?

[Ron-NY]

Does sound good. But what to have with it?

A salad, nice crusty French baguette and a Rhine wine like Liebfraumilch

[nen]

I agree with Ron but would personally go for red wine which will bring out the 'blue' more..... something not too heavy ; a 'light' red & fruity grape like cote du Rhône or a Bourgogne (burgundy ) made from pinot noir grape, which is slightly heavier...

[Ron-NY]

miam...je t'aime cote du Rhône avec Bleu d'Auvergne

(my son did an exchange program earlier this year in Lorient and Groix, we had hosted a student from there last fall...are you close to that area?)

[nen]

I move all over mostly the atlantic coast with the company I work for; at the moment we are south of lorient at st.brevins-les-pins just under St Nazaire...Have lived in Pont Aven for 5 yrs too just 20 mins from Lorient. Talking about blue... if you ever have a chance try mixing equal parts of butter & blue cheese (esp.roquefort) add a drop of cognac, smash with a fork to make a paste and spread on bread!!!it's wicked you don't taste the cognac but it really brings out the taste of the blue!