Meals and Courses

  • 375 g (12 oz) dried pasta shells
  • 2 tablespoons olive oil
  • 6 spring onions, thinly sliced
  • 150 g (5 oz) dolcelatte cheese, diced
  • 200 g (7 oz) cream cheese
  • salt and pepper
  • 3 tablespoons chopped chives, to garnish

Cook the pasta shells in a large saucepan of salted boiling water according to the packet instructions until al dente.

Meanwhile, heat the oil in a large frying pan, add the spring onions and cook over a medium heat for 2–3 minutes. Add the cheeses and stir while they blend into a smooth sauce.

Drain the pasta shells and transfer to a warmed serving bowl. Stir in the sauce and season to taste with salt and pepper. Sprinkle with the chives and serve immediately.

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