PASTA WITH ROCKET AND BLUE CHEESE

450 g (14 oz) fresh or dry pasta
2 tablespoons butter
1/2 cup walnuts
2 tablespoons cider vinegar
3 tablespoons chopped chives
180 g (6 oz) baby rocket (arugula) leaves
150 g (5 oz) blue cheese, sliced
Cracked black pepper

Place the pasta in a saucepan of boiling water and cook until al dente.

While the pasta is cooking, heat butter in a small frying pan over medium heat. Add the walnuts and cook for 2 minutes or until fragrant. Add the cider vinegar to the pan. Drain the pasta and toss with the chives, rocket, blue cheese, walnut dressing and cracked black pepper.