1 cup whole pecans, coarsely chopped
2 tablespoons olive oil
3/4 cup finely chopped yellow onion
2 medium cloves garlic, peeled and minced
1 cup vegetable broth
1-1/2 teaspoons arrowroot
1/2 cup light or fat-free half-and-half
1-1/4 cups crumbled Stilton cheese, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup slivered basil
12 ounces spinach linguine
About 1/2 cup pasta cooking liquid
Start to bring a large pan of lightly salted water to a boil for the pasta. Put the pecans in a baking pan and toast in a preheated 350-degree oven 5 minutes, until fragrant. Set aside. In a large skillet, heat the olive oil over medium heat. Add the onion and saute 5 minutes. Add garlic and saute 1 minute. Pour broth into pan and simmer 5 minutes. Reduce heat to medium-low. Put the arrowroot into a bowl and whisk in the half-and-half. Add some of the hot liquid, then whisk back into skillet. Cook 5 minutes. Do not let the sauce come to a boil. Stir in 1 cup of the Stilton, the salt, pepper and basil. Stir occasionally until the cheese melts. Hold on low heat. Put the linguine into the boiling water and cook according to package directions. Remove 1/2 cup pasta cooking liquid, then drain pasta in a colander. Put back into the hot pan. Add the pasta cooking liquid, sauce and pecans, gently stirring to coat the pasta. Transfer the pasta to warm plates and garnish each with a little crumbled Stilton.
Makes 4 servings