Creamy Blue Cheese Tagliatelle

method:

• Cook the tagliatelle in boiling, salted water following package directions until it is done to your liking. While the pasta is cooking, crumble the Cropwell Bishop Stilton into smallish pieces.
• Drain the tagliatelle thoroughly. Toss the cooked, drained pasta with the crumbled Stilton, sour cream or fromage frais, beaten free-range egg and pepper and mix well over a low heat until the egg is cooked through and the Stilton has melted into the pasta.
• Serve immediately in a casserole dish, garnished with finely chopped parsley. For a really beautiful-looking dish, scatter a few edible flowers over the pasta before serving.