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I decided to try always different kind of pasta instead of the usual ones, and this is one of the dishes that I created. This pasta is called 'conchiglie', that means shells: these shells will have a core of melted cheese with aromatic herbs... you will love it.



Cheese and Basil Pasta

Ingredients
Serves 2-3:
170g conchiglie rigate
120g fontina or cheddar
40g grated parmesan
20 fresh basil leaves
1 clove garlic
4 nira leaves (or chives)
1 small stalk of celery
30g sweet or mild chili peppers
black pepper

Directions
Cook the conchiglie in boiling salted water, then drain them well.
Mince together the aromatic herbs: basil, garlic, nira, celery and red chilies.
Season the pasta with the aromatic herbs and grated parmesan, then put in in oiled baking pan.
Put small dices of fontina or cheddar on the pasta, then sprinkle with black pepper.
Grill-bake until golden brown.

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One year ago:

Pasta alla Puttanesca

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I am entering this in Presto Pasta Nights, hosted this week by Sara of I'm a Food Blog.

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