Well, that’s NOT what Pepin calls it but that is exactly what this quick dish is. We were challenged this week at IHCC to come up with a dish that was fast – 30 minutes or less. Simple and ready for the table is perfect for this time of the year so when I came across this recipe for Coquillettes au Gruyere(aka Pasta Shells with Swiss Cheese) I figured it would be perfect.
And it was! Creamy. And different than our every day mac and cheese.
8 cups water
10 ounces medium-size pasta shells, preferably imported
3 tablespoons virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh
1 cup (loosely packed) freshly grated swiss cheese (3 ounces), preferable Gruyere
Cook pasta until tender (about 15 minutes)
Reserve 1/2 cup of the pasta-cooking liquid, and set aside.
Drain the pasta in a colander.
Put the cooking water into a stainless steel bowl large enough to mix the pasta and the rest of the ingredients in. Add the oil, salt, and pepper and mix well.
Add in the pasta and chives tossing to mix well and then add in the cheese.
I loved the mix of the Gruyere and the chives in this simple and quick side. It came together in 26 minutes. FAST!! Just as requested!
The original recipe came from Jacques Pepin’s Table page 338.
How fast were the other’s dishes? Check them out at I Heart Cooking Clubs