4 cups rocket
1 Tbs. butter
1 cup reduced-fat milk
1/2 cup crumble blue cheese
1/2 cup walnuts (coarsely chopped and toasted)
Coarse salt and freshly ground pepper
Cook the pasta until it reaches al dente. Reserve 1/4th cup of the pasta water and drain the rest.
Back in the pot, reduce the heat and add the butter, milk and blue cheese. Whisk together until combined and smooth. Throw in a pinch of salt and pepper.
Add the pasta and the rocket to the sauce, wilting the greens.
Serve with toasted walnuts.
Cooks in: 30 minutes
Pairs well with Survivor Pinotage.