Orecchiette

Ingredients

• 1 Shallot
• 1 Garlic clove
• 2 tbsp butter
• 125 ml vegetable broth (instant)
• 200 ml milk
• 80 g Parmesan
• 80 g Gruyère cheese
• 80 g Edam cheese
• 80 g Fontina cheese
• Salt
• freshly ground pepper
• a few spritzes lemon juice
• 500 g orecchiette pasta
• basil leaves for garnish

Instructions

1. 1.

   Peel and finely dice the shallot and garlic. Heat butter in a pan. Sauté the shallot and garlic until translucent.

2. 2.

   Add broth and milk, bring to a boil.

3. 3.

   Grate the cheeses and stir into the sauce until melted. Season with salt, pepper, and lemon juice.

4. 4.

   Cook orecchiette in plenty of salted water according to package instructions until al dente. Drain well.

5. 5.

   Toss the pasta with the sauce, sprinkle with basil leaves and freshly ground pepper before serving.