Serves 4
130g Ballylisk Triple Rose - Triple Cream Cheese
500g Dried or Fresh Pappardelle
250g Chestnut Mushrooms, Sliced
3 Garlic Cloves, Roughly Minced
Extra Virgin Olive Oil
50ml White Wine
3 Sprigs of Fresh Rosemary, Stem Removed
Salt (For pasta water and to taste)
Method
1. Leave the Triple Rose at room temperature for 20 minutes or longer before serving.2. If using dried pappardelle, start cooking it according to package instructions and add enough salt to the pasta water. If using fresh pappardelle, cook the pasta when the mushrooms are almost ready.
3. Heat up your pan (medium-high heat) with extra virgin olive oil, then sauté the minced garlic for 1 minute and add the sliced chestnut mushrooms. Sauté the mushrooms for 5 minutes until they are nicely browned and have shrunk in size. Add the white wine to deglaze the pan, and let it evaporate. Season with salt.
4. Turn down the heat to low, then add the cooked pasta to the pan. Toss and mix vigorously until a glossy sauce is formed. Turn off the heat and mix in the rosemary.
5. Serve each plate with generous slices of Triple Rose - let it melt and ooze into the pasta!