Blue cheese, spinach and walnuts are a great combo. They are often served as a salad, but I decided to mix them wit spaghetti for a lovely, complete meal.
Spaghetti with blue cheese, spinach and walnuts (serves 2)
200 g spaghetti
100 g roquefort
300 g spinach, washed
50 g walnuts
Cook the spaghetti in a large pan of generously salted boiling water until it is cooked to your liking.
Crumble the roquefort. Roast the walnuts, and crumble.
Heat a large pan, add the spinach and let it wilt. If necessary, do this in portions. I like it best when the spinach is just wilted, some people prefer to cook it a bit longer.
Mix the cooked spaghetti with a splash of olive oil. Then mix the spaghetti with the other ingredients. Keep some roquefort and walnuts to sprinkle on top for a nice presentation.
Note: roquefort is usually not vegetarian, so to make this dish truly vegetarian, substitute it for a blue cheese that is suitable for vegetarians.