Penne with roasted onions, Frisian blue and walnuts from Diana Henry

yield:Serves 3 – 4

Penne with roasted onions, Frisian blue and walnuts:The combination of sweet onions, blue cheese and walnuts is to die for.

ingredients:

• 3 large onions, peeled and halved, abeout 420 grams
• 3 tbsp rapekernel oil, Diana Henry used 6 tbsp. olive oil
• 2 tbsp balsamic vinegar
• Salt, pepper
• 250 grams penne rigate; Diana Henry: 300 grams
• 100 grams Frisian blue cheese, crumbled, Diana Henry: gorgonzola
• 3 tbsp flat-leaf parsley, coarsely chopped
• 75 grams toasted walnut pieces
• 5 tbsp extra-virgin olive oil

PREPARATION

1. Divide each onion half into three crescent-shaped slices, about 1.5 cm thick. Toss in a roasting tin with the oil, balsamic and seasoning. Roast at 190 °C for 30–35 minutes, shaking the tin every so often. The onions should be tender and slightly charred.
2. Cook the pasta, drain and return it to the saucepan. Add the onions, cheese, parsley walnuts and remaining olive oil. Stir and serve.

total time: 45 minutes
preparation time:5 minutes
cooking time: 35 minutes