Witlof met blauwschimmelkaas en pasta

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(2 personen)

200 gr groene tagliatelle
4 struikjes witlof
2 eetlepels olijfolie
100 gr blauwschimmelkaas
1 dl droge witte wijn of groentebouillon
1 dl Room Culinair
zout, peper
2 eetlepels geroosterde pijnboompitten

Kook de pasta beetgaar.
Snijd de witlofstruikjes in reepjes.
Verhit de olie, roerbak de lofreepjes snel en neem ze uit de pan.
Roer in de pan de verkruimelde kaas met de wijn en de room tot een sausje.
Schep de pasta op de borden en verdeel er de witlof en de saus over.
Garneer met geroosterde pijnboompitten.