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Pasta with blue brie and summer green beans

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Pasta with blue brie and summer green beans

Blue cheese and green beans are a great combination, and you can add even more variety to them with yellow beans, a little chopped bacon and some roasted pinenuts.


  • 400 grams green beans
  • 125 grams soft blue brie-style cheese
  • 1 bunch spring onions
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 1ΒΌ cups chicken stock
  • 50 grams butter
  • 2 tablespoons flour
  • 400 grams pasta


  1. Trim the ends of the beans and slice diagonally. Blanch in boiling salted water until almost cooked. Drain well.
  2. Cut the blue cheese into thin slices.
  3. Crush, peel and mash the garlic to a paste. Trim and finely chop the spring onions and cook them over a moderate heat for about 3 minutes.
  4. Add the chicken stock and simmer for a further 3-5 minutes. Blend the butter and flour together and mix into the sauce and cook over a low heat until the sauce has thickened.
  5. Add the blue cheese and beans and toss only until the cheese has begun to melt. Season well with salt and pepper.
  6. Cook the pasta according to instructions. Gently toss with beans and cheese sauce.
  7. Serve with a green salad and breads.

Cooks Tips

- Use other kinds of pasta but penne looks good being a similar shape to the beans and red pepper. - About 400 grams of dry pasta is right for 4 servings.

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