Recipe & photography by Ed Barrow.
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
Method
- 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.
- 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.
- Deglaze the pan with wine, then stir in mascarpone and leave to melt into the sauce.
- Add the cooked pasta, Parmesan, lemon juice and a big splash of pasta water to create a glossy sauce.
- Season to taste and serve with some extra Parmesan over the top
