This delicious quick and easy Handkerchief Pasta with Blue Cheese Sauce and Crispy Oregano recipe is made by tearing up fresh pasta or breaking dry sheets of lasagne. The cooked pasta is then served with mouthwatering zesty blue cheese butter sauce with crispy oregano.
Handkerchief Pasta with Blue Cheese Sauce and Crispy Oregano
Serves: 4
Ingredients:
400g fresh lasagne sheets, cut into wide strips
150g cultured butter, chopped
1 sprig bay leaves
1 tsp finely grated lemon zest
50g crumbled blue cheese
¼ cup vegetable oil
⅓ cup oregano leaves
Method:
Cook the pasta in salted boiling water for 3-4 minutes, or until al dente. Drain and refresh. Set aside. (Alternatively, if you can’t find fresh lasagne, use dried sheets, broken into shards. Cook for 6-8 minutes, or until al dente.)
Place the butter and bay leaves in a large, non-stick frying pan over low heat, stirring to melt the butter. Cook for 3 minutes, or until fragrant from the bay leaves. Increase the heat to high, add the lemon zest, blue cheese and pasta, and gently toss to combine.
For the crispy oregano, heat oil in a small frying pan over high heat. Pat the oregano dry with paper towel to remove any excess water.
In batches, carefully add the oregano and cook for 30 seconds, or until crisp. Repeat with the remaining oregano.
Divide pasta between bowls and top with oregano.
Smart Tip:
You can use any pasta for this recipe. The large sheets of fresh lasagne are perfect for mopping up the fragrant butter. As butter is the key ingredient to this recipe, make sure to use cultured butter, which has a rich flavour.
