Hugo Arnolds St Tola with penne, spinach, sage and walnuts.

Description

A tasty, elegant, summer super.

Notes

Serve with a crisp salad and a light red wine such as an Australian Tarrango or a light Beaujolais.

Hugo Arnolds St Tola with penne, spinach, sage and walnuts.

Ingredients

450 grams

penne pasta

50 grams

Butter

Sage leaves (Torn )

60 grams

Walnuts (Chopped )

1 bunch

spinach

120 grams

St Tola Soft (Warmed in grill or microwave)

Instructions

1. Cook the penne in well salted water.

2. Mix the butter, sage leaves and walnuts over a medium heat and colour lightly for 5 mins.

3. Add spinach and allow to wilt into the butter mixture.

4. Toss butter mixture over the penne, season with salt and pepper and scatter the warmed St Tola over the pasta.

Full of Taste & Flavour

St Tola Cheese has a unique taste and distinctive flavour that owes much to the clean fresh environment in which it is produced. Our flavours are suggestive of the sea with undertones of peat, flowers and honey.

St Tola cheese is available year round with seasonal flavours such as honey and chives soft cheese.

We are happy to mature a particular cheese customers' individual requirements.

Storing St. Tola

All of our cheeses are best stored between 4-7 degrees Celsius (38-45F). To enjoy them at their fullest, always bring to room temperature before serving as this brings out the full flavours of the cheese.

Once opened up the Original and Divine should be eaten within 3 days. The log and the crottin will last longer as they will mature on and improve with age!

Our cheeses behave like living organisms and as they mature they become more distinctive in flavour. They will continue to mature in your premises if stored properly. Please store in cheese paper or greaseproof paper - not cling film!

We do not create a synthetic rind to put on our soft St. Tola range (logs, crottin and slices). Instead we develop a natural geotritum mould rind and this grows as the cheese matures. It works to protect the cheese and enhance the flavour. As in all good artisanal cheeses, other natural moulds, usually green or blue, may also develop, but these cause no harm. The rind is just removed before the cheese is consumed or used for cooking.