Back
1 portion 30 minutes

Garganello cheddar jack

Ingredients:
All ingredients
  •  200 g Garganelli pasta
  •  100 g of Hochland Cheddar Jack
  •  80 ml of double cream (36%)
  •  15 ml of white wine
  •  20 g dried tomatoes
  •  10 g black olives
  •  20 g fresh spinach
  •  5 g fresh basil leaves
  •  freshly ground pepper

Recipe step by step

  • 1. cook the pasta "al dente" in boiling salted water
  • 2. cut the dried tomatoes into thin strips
  • 3. fry them together with the dried tomato oil
  • 4. pour the white wine and simmer to eliminate the alcohol
  • 5. pour the cream, boil it
  • 6. add the grated Cheddar Jack
  • 7. season with pepper
  • 8. add the pasta, spinach, basil leaves and sliced olives