Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Fusilli
Roasted Chestnut & Sage Conchigliette
Chestnuts and sage fried in butter, then white wine and mascarpone to loosen it into a sauce. Fifteen minutes and it tastes distinctly of December.
Caitlin Fitzpatrick
Feeds: 2
15 minutes
Ingredients
- 150g of Northern Pasta Co Conchigliette
-
35g of salted butter
-
1 banana shallot, finely chopped
-
10 fresh sage leaves
-
100g of cooked chestnuts, roughly chopped
-
Large sprig of rosemary, finely chopped
-
60ml of dry white wine
-
3 tbsp of mascarpone
-
30g of Parmesan, finely grated
-
1/2 lemon, juice only
Conchigliette
From: £4.95
Method
1
Place a large pan of well salted water on to boil. Cook the pasta until al dente or according to the instructions on the packet.
2
Meanwhile, in a large pan melt the butter over medium heat. Add sage and shallot to the butter and sauté until fragrant for 5 minutes. Add chestnuts and rosemary and toast gently for 3–4 minutes.
3
Deglaze the pan with wine, then stir in mascarpone and leave to melt into the sauce.
4
Add the cooked pasta, Parmesan, lemon juice and a big splash of pasta water to create a glossy sauce.
5
Season to taste and serve with some extra Parmesan over the top
Award Winning Pasta
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