2 tablespoons mascarpone cheese
40 g blue cheese
40 g goats cheese
4 sprigs of fresh marjoram
250 g tagliolini
1 small bunch of fine asparagus
freshly ground black pepper
extra virgin olive oil
Place a large pan of salted boiling water on a high heat. Bring to the boil, then reduce the heat
to low. Place a large heatproof bowl over the saucepan, add the cheeses and stir until melted.
Pick in most of the marjoram leaves, grate in the zest of half a lemon and stir to combine.
Remove the bowl from the heat and set aside, then turn up the heat to high and add a pinch of
salt. Once the water is boiling, add the pasta and cook according to pack instructions.
When there’s about 2 minutes left to go, halve the asparagus at an angle and add to the pasta.
Drain in a colander, reserving a cupful of cooking water, and add to the cheese. Toss to coat,
loosening with a splash of the reserved cooking water, if needed.
Place on a serving platter, grate a little more lemon zest on top, scatter over the reserved
marjoram and season with a good pinch of black pepper. Drizzle over a little extra virgin olive
oil and serve.
Nutritional Information Amount per serving:
Calories 307 15%
Carbs 34.3g 15%
Sugar 3.1g 3%
Fat 12.2g 17%
Saturates 6.2g 31%
Protein 13.9g 31%