Celebrity square meals #45: Midge Ure's 'Stilton and Pine-nut Pasta'

Serves 2
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Indy Lifestyle Online

This recipe was given to me by a friend, Mick Karn, the bassist from the band Japan. In fact, out of all my friends who are in couples, it's the men who do the cooking - they must like getting their hands dirty.

This recipe was given to me by a friend, Mick Karn, the bassist from the band Japan. In fact, out of all my friends who are in couples, it's the men who do the cooking - they must like getting their hands dirty.

This dish is perfect for something quick but tasty. I've got four daughters, and the 10-year-old has been vegetarian since she saw Philip Schofield in Dr Doolittle - she won't even sit next to someone eating meat. So once their food's done, you need something that's not too complicated to make for yourself and your partner.

So here's the real beauty of it: there are no set quantities to worry about - it's very Jamie Oliver. If you like thick sauces, as I do, put in just a little of the yoghurt. If you like it looser, add more. I know that breaks the rules of Celebrity Square Meals, but what else would you expect from a rock star?

Penne pasta (be generous - the leftovers are great)
A block of stilton, or another blue cheese
A handful of pine nuts
A tub of Greek yoghurt

Put the pasta on and, while it's cooking, chop the stilton and the pine nuts. In a large, separate pan, melt the stilton, then let it cool a little - but not so much that it starts to set. Add the Greek yoghurt until it looks like the right sort of consistency, then add the pine nuts.

Put it back on a very low heat, then drain the pasta and add it to the sauce. You probably won't need to season it - the stilton's usually salty enough and it doesn't really need pepper - so just serve it.

Midge Ure's new autobiography, 'If I Was ...' is published by Virgin Books, priced £18.99

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