8 ounces blue cheese, crumbled
1/3 cup whipping cream
1/4 cup pesto (fresh or frozen and defrosted)
2 garlic cloves, chopped (optional)
1/4 cup pine nuts
1 pound imported Italian penne
Combine blue cheese with cream, pesto and garlic. Set aside.
Lightly toast pine nuts in an ungreased pan on top of the stove, or in a 350 degrees oven for about 15 minutes until golden brown.
Cook penne in salted water until just tender. Drain, toss with sauce and garnish with pine nuts.
Serves 4.
