Recipe for Pasta Al Fresco with Blue Cheese 
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Yield:
4 servings
Ingredients:
Amount Ingredient
350 gm Penne pasta quills
Good knob of butter
2 lrg Clov garlic, crushed
225 gm Chestnut, button mushrooms, sliced
1/2 x Lemon, juice of
75 gm Blue cheese, grated
Good grating of nutmeg
50 gm Fresh young spinach, washed, trimmed and shredded
Freshly ground pepper
Instructions:
Instructions: Cook pasta until just cooked, for about 8-10 minutes in boiling, salted water and drain.

Melt butter in large deep non-stick frying pan, add garlic, cook for a few moments, add mushrooms and allow to cook over low heat for a couple of minutes. Stir in the cream and allow to boil until coating consistency. Add the cooked pasta to the mushrooms and cream and stir well. Mix in the lemon juice, spinach and stilton and season with nutmeg and a little salt and pepper. Stir well . Serve with tossed green salad.

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