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Pasta with roquefort

with aragula salad


Total: 20 min


10 min


10 min


2 servings
  • 120 g Tagliatelle
  • 100 g aragula lettuce
  • 2 tablespoon Crème fraîche half fat
  • 60 g Roquefort cheese
  • 4 strand Chives
  • 30 mL Olive oil
  • 15 mL balsamic vinegar
  • 1 pinch Salt
  • 1 pinch Pepper


  • Bring a large saucepan of salted water to a boil, put in the tagliatelle and cook it until al dente as indicated on the package.
  • In a saucepan, gently melt the Roquefort cheese with cream. Add pepper.
  • Sort and wash the lettuce leaves. Season with salt, pepper, 1 tablespoon of balsamic vinegar and 2 tablespoon of olive oil.
  • Drain the pasta and mix with the Roquefort cream. Sprinkle with chopped chives.
  • Serve Roquefort pasta along with the aragula salad.

Recipe tips

  • Drink as much water as you want to hydrate regularly.