Cheesy Papparedelle

I love anything cheesy or creamy, but I’ve come a long way from those boxed macaroni days. This dish itself, however, is my ideal pasta, thrown together with thick noodles and a couple different types of cheeses. The cheese is thrown in after the pasta is already in the bowl, and adorned with more cheese, but a different kind. It’s one of those dishes that’s perfect for relieving a comfort food necessity, and also perfect for a wintery, cold, breezy, frigid kind of day. It will take about five minutes to throw together after the pasta is done boiling, and will help your insides stay warm. I hope you fill yourself up with comfort food this season, and that you enjoy making this recipe as much as I enjoyed developing it… and stuffing my face with it myself. 

Ingredients:

1 serving Papparedelle

Extra-virgin olive oil

Iodized Salt

1/2 — 1 small log fresh chèvre

1/4 cup Parmesan, shaved and divided

1 tbsp Nonparreil capers

Directions:

Boil water until a rolling boil. Add papparadelle. Drizzle in a good amount of evoo and sprinkle in salt. Boil the pasta until desired doneness.

Take off the heat and plop into serving bowl. Add a little bit of chevre at a time, mixing it into the pasta each time until every strand is covered. Add as much of the cheese as you like, mixing it into the pasta fully each time until every strand is covered. 

Add half the parmesan, mixing it in. Add the rest of the parmesan on top. Sprinkle on a tablespoon of the capers. 

Serving Suggestion:

Merlot, mulled cider, cucumber water.