Garlic and Herb Pasta with Blue Cheese and Hazelnuts



  • 250gm Garlic and Herb Pasta (Crooked
  • ½ cup hazelnuts (Dunford Grove)
  • 50g Bay Blue (Evansdale Cheese)
  • 1 cup fine greens micro herbs (Brightside Microgreens)
  • ½ teaspoon chilli flakes
  • ¼ cup extra virgin olive oil


  1. Bring a large pot of water to a rolling boil; add a generous pinch of salt.
  2. While that comes to a boil, dry fry the hazelnuts in a fry pan. Place the pan on a medium/low heat and heat the hazelnuts until fragrant and beginning to brown. Give the pan a good shake every 30seconds or so. Set aside.
  3. Cut the Bay Blue Cheese into approx. ½ cm chunks, set aside.
  4. Add the pasta to the boiling water and cook until al dente, approx. 2 minutes.
  5. Drain well, and combine with the blue cheese, hazelnuts, chilli flakes, and olive oil.
  6. Taste and season. It may need a little salt. But less is more with the pepper!
  7. Add ½ of the micro greens and fold through.
  8. Plate and top with the remaining micro greens.


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