Blue Cheese Tagliatelle prep time: 15 minutes total cooking time: 20 minutes 1 oz butter 2 zucchinis, sliced 1 clove garlic, crushed 100 ml (3.5 fluid oz) white wine 100 g (3 1/3 oz) blue cheese 300 ml (9.5 fl oz) cream pinch black pepper 500 g (1 lb) white or green tagliatelle 2 - 3 tablespoons Parmesan cheese chopped fresh parsley, to garnish Melt the butter in a frying pan. Add the zucchinis and garlic and cook until the zucchinis are tender. Stir in the wine, cheese,cream and peeper. Simmer for 10 minutes. Add the tagliatelle to a large pan of rapidly boiling water and cook for 6 - 8 minutes, until tender. Drain, rinse underwater, drain again. Return the pasta to the pan. Add the sauce and toss through the pasta for a few minutes over low heat. Serve spinkled with Parmesan and parsley.