Thanks Erin, for the heads up on this great recipe from the Cheesetique. It was a little bit of a grown up mac and cheese. I’ll admit that I improvised a little out of necessity so you’ll have to take my account of the recipe with a grain of salt. Mysteriously, I couldn’t find parpadelle at Whole Foods so I bought something that looked like the swept of broken ends of lasagne noodles. They served as an adequate substitute. I was also short on some of the ingredient so I scaled the recipe back to about 3/4 of the original. At 5 bucks a pop I only bought one carton of mixed cherry tomatoes and so was a little short on the required amount. I had two leftover bits of triple cream in the fridge but decided one was a little too ‘ripe’ and tossed it ending up on the short side with cheese too so I subbed in a little cream cheese. This probably affected the sharpness of the sauce but that was probably fine because Chase gobbled it up and Ben didn’t complain. The recipe calls for two table spoon each of parsley and basil. Let me preface this by saying I love cheese and anyone who knows me knows that I also have a weakness for Brillat Savarin triple cream but honestly, I didn’t measure the basil, I just kept adding it until the smell didn’t gross me out anymore. So in the end, it tasted good but man, that’s some stinky cheese to begin with now add a little heat and wow that really pops.
I served it with a simple salad. I gotta say again it was really just a grown up mac and cheese. It didn’t blow me away but it was super fast and super easy and would definitely satisfy a craving for a creamy pasta. I can think of a lot of pros actually, it’s a good way to use nice cherry tomatoes when they’re in season and the name of the dish will really impress your friends and family. Here’s the recipe from this month’s newsletter:
Ingredients (serves 4 generously)
1 lb papardalle (you can really use any pasta you like – I just love these wide ribbons)
8 ounces triple-creme cheese such as St. Andre or Explorateur, rind removed and discarded, cheese torn into small chunks
4 cups quartered red and yellow cherry tomatoes
1 teaspoon freshly ground pepper
1/2 teaspoon salt
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1) Cook pasta as package label directs until al dente.
2) While pasta is cooking, mix cheese, tomatoes, pepper and salt in a large bowl.
3) Ladle 1/4 cup pasta water into bowl with cheese mixture. Stir until cheese melts.
4) Drain pasta and add to cheese mixture. Toss.
5) Sprinkle with chopped herbs. Toss.
6) Eat quickly, slurping loudly.