Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Radiatori
One Pot Mac and Cheese Topped with Pickled Jalapeno Salsa Verde
The pasta cooks in milk and water, so the sauce thickens itself. A pickled jalapeño salsa verde over the top cuts straight through the cheese.
Alannah Wiseman
Feeds: 4
10 minutes
Ingredients
- 300g Northern Pasta Co radiatori
- For the mac and cheese
-
650ml whole milk
-
50g unsalted butter, cut into cubes
-
1 tsp English mustard
-
75ml double cream
-
150g extra mature cheddar, grated
-
1 ball of mozzarella, torn
-
50g Parmesan, finely grated
-
Salt and freshly ground black pepper
-
Crispy onions, to serve
- For the salsa verde
-
15g fresh basil
-
15g fresh parsley
-
1 garlic clove, peeled
-
1 tbsp capers
-
Zest and juice of 1 lemon
-
2 tbsp olive oil
-
1 tbsp pickled jalapenos
Radiatori
From: £4.95
Method
1
Put the pasta, milk, 350ml water, butter, 1 teaspoon salt and lots of pepper in a large saucepan on a medium high heat. Bring to a simmer, then turn the heat down to medium and cook for 5-7 minutes, stirring often, until the pasta is cooked and the sauce has thickened.
2
Meanwhile, blitz all of the salsa verde ingredients in a blender until smooth with salt and pepper.
3
Stir the mustard, cream and cheeses through the pasta and mix until melted. Serve into bowls topped with the salsa verde and crispy onions.
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