Kachkéis lovers, this one’s for you! Pasta with a super cheesy Kachkéis sauce, combined with peppery rocket and nutty walnuts. And the best is: it’s prepared in no time (less than 10 minutes! really!).
Recipe made with linguine from Le Moulin as part of our collaboration.
250g Le Moulin linguini
100g Kachkéis, 40% fat content
100ml white wine
170ml cream
4 tsp mustard
4 tsp cornflour
2 handfuls of ruccola
2 tbsp walnuts, roughly chopped
salt and pepper
Prep: about 10 minutes – Serves 2
Cook the pasta in a large saucepan with boiling, salted water for 7 minutes until al dente. Remove a cup of pasta water towards the end of the cooking, then drain the pasta and put back in the saucepan.
Meanwhile, make the sauce. Put the Kachkéis and white wine into a saucepan and bring to the boil while stirring. Leave to cook for a minute, then add the cream and the mustard and heat through.
In a little jar dilute the cornflour with a few tablespoons of the Kachkéis sauce, add back to the sauce with 50ml of the pasta cooking water and cook for a couple of minutes so the sauce thickens. Season with salt and pepper, then pour the sauce over the cooked pasta and stir so that the pasta is evenly coated in sauce.
Add almost all the rocket and stir through the pasta.
Divide the pasta between two plates and sprinkle each portion with chopped walnuts and top with a bit of remaining rocket for decoration.
