Four cheese pasta
Serves 4
Ingredients:
25 g (1 oz) salted butter
6 shallots, finely chopped
1 clove of garlic, crushed
1 red pepper, diced
1 green pepper, diced
250 g (9 oz) chestnut
mushrooms, sliced
10 cherry tomatoes, quartered
200 ml (7 fl oz) fromage frais
2 tbsp crème fraîche
4 tbsp red or green pesto
250 g (9 oz) fresh pasta twists
Salt and pepper
2 tbsp basil, chopped
100 g (3
1
/
2
oz) Mozzarella,
grated
50 g (2 oz) Parmesan, grated
50 g (2 oz) Stilton, crumbled
Method:
1. Place the butter, shallots, garlic, peppers
and mushrooms in a solid container. Cover
with foil and steam at 100°C for 3 minutes.
Remove from the oven and stir in the
tomatoes, fromage frais, crème fraîche and
pesto. Season with salt and pepper. Cover
with tin foil and place to one side.
2. Place the pasta in a solid container and add
enough boiling water to cover. Season with
salt and cover with tin foil.
3. Place both containers in the oven and steam
for 5 minutes at 100°C. In the meantime
preheat the grill to 250°C. Drain the pasta
and mix with the sauce. Stir in the chopped
basil, then pour into an ovenproof dish for
grilling. Mix the remaining cheeses together
in a bowl and sprinkle evenly over the top of
the pasta. Place under the grill until the
cheese has melted and is golden brown.
4. Serve with salad and garlic bread.
83
Tip
Pasta is available either dried or
fresh.
Dried pasta comes from Southern
Italy, and is made from hard durum
wheat and water, and then dried.
Fresh pasta has egg added to the
mixture, and as its name implies is
used fresh. It comes from Northern
Italy.
