| Pasta Shells with Cheddar Cheese and Cherry Tomatoes |
|
Simple, fresh and pretty to look at, this dish is especially appealing to children and lovers of nursery food. 400g fresh pasta shells Cook the pasta and once drained, put it back into the still-warm pan. Add the olive oil and mix gently before adding the tomatoes and cheese. Mix again, to combine, then serve onto warm plates. The above recipe has been adapted from Rose Elliot’s Vegetarian Pasta – a recipe book I use over and over again. It’s full of fresh ideas and truly inspiring. |