Four Cheeses. One pot. Yuh-huh baby!
This is inspired, let’s get down to it shall we.
25 mins | serves 4 | so, so easy
1/2 bunch chives
250g conchiglie, galletti or other short pasta
60g goat’s cheese
100g comté, thinly sliced
1 clove garlic, very thinly sliced
1 sprig rosemary
1 sprig thyme
2 bay leaves
Set aside a few chives. Put the rest of the chives and all the other ingredients into a large saucepan in the order listed, grating the nutmeg over the mascarpone cheese. Pour over 750ml water.
Cook for roughly 15-20 mins over a medium heat, stirring regularly to prevent the cheeses sticking to the bottom of the pan, until it is reduced to a sauce. Fish out the herb sprigs and bay leaves. Sprinkle the reserved chives on top to serve.
We can all thank Sabrina Fauda-Rôle and her book One Pot Pasta for this pasta revolution.