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Ingredients
- chives 1⁄2 bunch, snipped
- galletti (or other short pasta) 250g
- fourme d’ambert or roquefort 100g, broken into chunks
- goat’s cheese 60g
- comté 100g, thinly sliced or grated mascarpone 150g
- mascarpone 150g
- garlic 1 clove, very thinly sliced ground nutmeg 2 pinches rosemary 1 sprig
- ground nutmeg 2 pinches
- rosemary 1 sprig
- thyme 1 sprig
- bay leaves 2
Method
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Step 1
Set aside a few chives. Put the rest of the chives and all the other ingredients into a large saucepan in the order listed. Pour over 750ml water.
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Step 2
Cook for approximately 15 minutes over a medium heat, stirring regularly until reduced to a sauce. Fish out the herb sprigs and bay leaves. Sprinkle the reserved chives on top to serve.
Recipe adapted from One-Pot Pasta: from pot to plate in under 30 minutes by Sabrina Fauda-Rôle (£7.99, Hardie Grant)
Try our other quick and easy pasta recipes here, they're all ready in under 30 minutes.
