Ideal for a fast week dinner, easy lunch, accompanied by a glass of white wine. Yummy!
Total Time: 20 minutes
A splash of olive oil
1 medium shallot, peeled and finely chopped
Sea salt, ground black pepper, cayenne pepper and caster sugar
½ cup of dry white wine
1 square of creamy cheese
2 tablespoons of crème fraîche
3 handfuls of wild garlic, washed and hardly chopped
2 portions of Farfalle pasta and Parmesan Cheese to finish
Meanwhile, add a splash of olive oil in a wok on medium heat.
Shallot in. Flavour up with some salt, pepper, cayenne pepper and a pinch of sugar. Sauté for about 3 minutes until it gets softer.
Then, baste with ½ cup of wine and reduce.
Stir in the creamy cheese and crème fraîche. Cover with a lid and let it melt on low heat. Taste and season accordingly.
Once the farfalle are ready, mold them gently into the sauce with a large spoon of salted pasta water. Lightly season with salt, pepper and a knob of butter.
Garlic in. Mix gently by using 2 large spoons.
Finish with Parmesan and serve immediately.
Makes 2 serves.