Rigatoni with xxxx cheese

RIGATONI WITH XXXX CHEESE

Portions : 4 - Preparation : 15 minutes - Cooking time : about 15 minutes

Ingredients

• 500 g (1 lb) rigatoni cooked al dente
• 1 shallot, finely chopped
• 60 ml (4 tablespoons) olive oil
• 1 l (4 cups) baby spinach leaves
• 1 clove garlic, minced
• ½ chicken bouillon cube
• 125 ml (1/2 cup) 15% cooking cream
• 250 gr (1/2 lb) xxxxx cheese, grated
• 250 ml (1 cup) xxxx cheese, small cubes
• salt and pepper to taste

Bread crumble

• 250 ml (1 cup) panko breadcrumbs
• 30 ml (2 tablespoons) maple syrup
• 125 ml (1/2 cup) pumpkin seeds, finely chopped
• 15 ml (1 tbsp.) butter
• salt and pepper to taste

Topping options

• Grilled chicken cubes

Preparation

1. In a hot pan, over high heat, sauté the shallot in a little oil, 2-3 minutes.
2. Add the spinach, garlic and chicken broth and let the spinach fall, 3 to 4 minutes.
3. Add cream and bring to a simmer.
4. Add the grated cheese, hot pasta and mix well. Check seasoning.
5. In a hot skillet, brown the pumpkin seeds and breadcrumbs in a little butter for 1-2 minutes.
6. Add the maple syrup, a little salt and pepper, mix and set aside.
7. Just before serving, add the cheese cubes to the pasta.
8. Divide the pasta between the plates and top with the prepared crumble.
9. Add grilled chicken cubes to taste.