Recipe & photography by Ed Barrow.
Ingredients
1 banana shallot, finely chopped
1 clove of garlic, finely sliced
60ml of dry white wine.
2 large tablespoons of mascarpone
80g of watercress
Small handful of fresh dill
1 lemon, zest and juice
40g of pecorino, finely grated
150g of Northern Pasta Co Fusilli
Method
Start by placing a large pan of well salted water on to boil for the pasta.
Add a good glug of olive oil to a large sauté or frying pan. Place on a medium heat and add the shallot. Fry for 3-4 minutes until softened.
Then add the garlic and fry for a further minute until fragrant. Add the white wine and leave to bubble away for a minute or so. Add the mascarpone and leave to melt into the sauce. Once melted add the watercress, dill and lemon zest and a little squeeze of the juice. Season well with salt and pepper and leave to simmer for a minute or two until the watercress has wilted down a little.
Add the Fusilli to the boiling water and cook for 7 minutes until al-denote.
Pour the sauce into a food processor or blender. Blend until complexly smooth and pour back into the pan to gently simmer whilst the pasta finishes cooking.
Drain the fusilli once cooked and add to the pan with the sauce. Sprinkle over the Parmesan and then toss together over the heat until well combined. Divide between 2 bowls and top with some extra pecorino to finish.