This is so simple and so delicious, and the original comes from an old Fratelli Camisa cook book. Simply pour double cream into a saucepan and add your small chunks of blue cheese. I first made this with Gorgonzola, but it's grand with Shropshire Blue, Devon Blue or - most heavenly of all - Beenleigh Blue. Add a good grinding of black pepper and heat gently until the cheese has melted. Then it was time to tackle the beans.
These were whoppers, so after a few minutes in boiling water, I drained them, dunked them in cold water and nipped off the tops with a thumb-nail so that the inner green beans popped out. Into the sauce they went to heat through. Meanwhile, the pasta was reaching tenderness. Once drained, it joins the sauce and gets gently stirred in.