Kerrygold Fettuccine Alfredo, Irish-style

irish-fettuccine-alfredo-5

Prep:  5 minutes
Cook:  15 minutes
Serves:  2
  1. Ingredients:
    • 6 ounces fettuccine noodles
    • 1 ½ cups grated Kerrygold Dubliner Cheese
    • ½ cup heavy cream
    • 3 tablespoons Kerrygold Unsalted Butter
    • Salt, to taste
    • Freshly ground black pepper, to taste
    Directions:

    Bring a large pot of salted water to a boil to cook the pasta.

    Meanwhile, grate the cheese and place it in a serving bowl.

    In a small sauce pan, melt the cream and butter together. Do not bring to a boil—just keep it warm.

    Add the pasta to the boiling water and cook until al dente.

    Drain the pasta (reserving some of the cooking water, just in case).

    Add the hot pasta to the serving bowl with the grated cheese. Toss, toss, toss.

    Drizzle in the melted butter and cream mixture, and toss again.

    Taste, and add salt, pepper, and additional pasta cooking water to taste.

    FETTUCCINE ALFREDO, IRISH-STYLE

     

Rigatoni with Barilla Creamy Genovese Pasta

Screenshot_2020-08-01 Rigatoni with Barilla® Creamy Genovese Pesto

Made with Barilla Creamy Genovese Pesto Sauce

Prep
Cook
Skill Casual

Ingredients

8 Servings

  • 1 box Barilla® Rigatoni
  • 1 jar Barilla® Creamy Genovese Pesto
  • ½ cup Parmigiano-Reggiano cheese, grated
  • 10 sweet basil leaves. torn

Instructions

  • Bring a large pot of water to a boil; cook pasta according to package directions.
  • Meanwhile place pesto in a large bowl, stir in ½-cup pasta cooking water.
  • Drain pasta and then toss with pesto.

Gillian Hegarty’s Home-made Pasta by Rachel Allen

 wild-garlic-pasta_0

Avonmore Tasty Mediterranean Pasta

avon pasta salad apr 16

Ingredients

  • 200g Tagliatelle or 150g Spaghetti
  • 2 tablespoons Olive Oil
  • 1/2 medium Red Onion, thinly sliced
  • 1 Garlic Clove, crushed
  • 1 Red Pepper sliced
  • 50g Pitted Black Olives, quartered
  • 10 Cherry Tomatoes, halved
  • 75g Sundried Tomatoes, roughly chopped

Directions

1. Cook pasta as per pack instructions. Drain and toss in 1 tablespoon of olive oil and leave to one
side.
2. Heat 1 tbsp olive oil in a large frying pan and then add onion followed by garlic. Fry for 2 minutes,
add red peppers & continue to cook for 1 minute.
3. Reduce heat and add cooked pasta to the frying pan. Stir in olives, basil, cherry and sundried
tomatoes.
4. Transfer to a serving dish, top with Avonmore Grated Cheddar & Mozzarella cheese and scatter
with rocket leaves.
5. Season with cracked black pepper & serve immediately.