Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Gigli
Brie and Truffle Gigli
Brie, mascarpone and a spoon of truffle butter melted together with pasta water. Ten minutes, five ingredients, distinctly rich.
Alannah Wiseman
Feeds: 2
10 minutes
Ingredients
- 150g of Northern Pasta Co Gigli
-
25g of salted butter
-
1 banana shallot, finely chopped
-
1 tbsp of truffle butter or pate
-
2 large tbsp of mascarpone
-
100g of Brie, chopped into small pieces
Gigli
From: £4.95
Method
1
Start by placing a large pan of well salted water onto to boil for the pasta.
2
Once the water is boiling, add the Gigli and cook for four minutes or until al dente.
3
Meanwhile, whilst the pasta is cooking make the sauce pan adding the butter to a large saute or frying pan. Place on medium heat and once melted at the shallot. Fry for four minutes until softened before adding the truffle butter and mascarpone. Add a small splash of the pasta water to loosen the sauce and let the mascarpone melt. Once the mascarpone has melted add in the Brie and season with salt and pepper.
4
Drain the Gigli once cooked and add to the pan with the sauce. Toss together until well combined adding a little more pasta water to loosen the sauce if needed. Divide between two bowls and serve immediately.
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