Roasted red onion, walnut and blue cheese pasta

Method

1. Heat the oven to 220°C/ 200°C fan/gas 7. Put the onion wedges in a large roasting tin, rub with the2 tbsp oil and season with salt and pepper. Roast in the oven for 15-20 minutes until the onions are starting to colour and soften.
2. Meanwhile, bring a large pan of salted water to the boil and add the pasta. Boil for 10-12 minutes until al dente, adding the peas for the last 3 minutes. Drain, pour back into the pan, drizzle over a little oil and season with salt and pepper. Add the roasted onions to the pan.
3. Mix together the egg yolks, crème fraîche and half the cheese in a bowl. Pour into the pan with the roasted onions and pasta and cook for 1 minute on a low heat. Stir through the rocket, lemon juice, zest and walnuts. Sprinkle over the remaining cheese to serve.