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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Blue Cheese, Mustard and Beer Pasta Recipe

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This recipe for Blue Cheese, Mustard and Beer Pasta is from Department of Anesthesia and Operative Services Recipe Book 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 ounces wide egg noodles or pappardelle pasta
2 tablespoons butter
3/4 cup chopped white onion
1 tablespoon minced garlic
2 teaspoons Dijon mustard
1/2 cup beer, at room temperature
1/2 cup crumbled blue cheese, divided
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons roughly chopped flat-leaf parsley
Directions:
Directions:
1. Cook noodles as package directs.
2. Meanwhile, melt butter in a large saucepan over medium heat. Add onion and cook until soft, 8 minutes. Add garlic and cook another 2 minutes. Reduce heat to a simmer, then add mustard and beer.
3. Drain noodles and add to the pan; stir to coat. Add 1/4 cup blue cheese, stirring gently to combine, and season with salt and pepper. Sprinkle remaining 1/4 cup blue cheese and the parsley on top.

 

 

 

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