Name: Parisian Penne with Light Roquefort Sauce
Ingredients: 1/2 Onion; chopped very finely; 3 tb Olive oil; 350 g Penne; 150 g Roquefort cheese; crumbled; 150 ml Skimmed or soya milk; 1 Whole nutmeg; grated; 40 g Walnuts; ground coarsely to; ; garnish

Have you noticed that even people who feel lousy about themselves are judgmental toward others? When you feel inferior to others, you don’t respect them or treat them with mercy. Instead, you envy, hate, grumble, and criticize. Even self-belittling tendencies – “low self-esteem,” self-pity, self-hatred, timidity, fears of failure and rejection – fundamentally express pride failing, pride intimidated, and pride despairing. Such pride, even when much battered, still finds someone else to look down on.

David Powlison

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Food networ, Food3	4	servings

INGREDIENTS

1/2		Onion; chopped very finely
3	tb	Olive oil
350	g	Penne
150	g	Roquefort cheese; crumbled
150	ml	Skimmed or soya milk
1		Whole nutmeg; grated
40	g	Walnuts; ground coarsely to
		; garnish

INSTRUCTIONS

Heat the oil in a small saucepan, add the onion, cover with a lid and
soften over a very low heat for about 10 minutes. Meanwhile, set the pasta
on to boil.
Add the crumbled cheese to the onion and stir. Heat gently until it melts.
Then pour in the milk, a little at a time, and mix to a smooth sauce.
Season generously with freshly grated nutmeg.
Toss the well-drained penne in the sauce, sprinkle with the ground walnuts,
and it is ready to serve. Hand the pepper mill around for a twist of black
pepper to go over each helping.
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