Get creative in the kitchen
Donna Hay’s Three Cheese Pasta
200g rigatoni or fettuccine
2 teaspoons olive oil
1 tablespoon sage leaves
⅓ cup (25g) finely grated parmesan
100g blue cheese, crumbled
Sea salt and cracked black pepper
Cook the pasta in a large saucepan of boiling salted water for 10–12 minutes or until al dente.
Drain and return to the pan to keep warm.
Heat a small frying pan over medium-high heat.
Add the butter and oil and cook until melted.
Add the sage and cook for 3 minutes each side or until crisp, remove from heat and set aside.
Toss the ricotta, parmesan and blue cheese through the pasta.
NOTES: Divide between serving plates and top with the sage and a little of the sage butter. Sprinkle with salt and pepper to serve.