Three-Cheese Fusilli with Pink Peppercorns

A quick and creamy pasta dish with a blend of three cheeses and a hint of spiciness from pink peppercorns. Perfect for a quick gourmet meal.

Cook time: 25 minutes

Servings: 4

Ingredients

• 5.25 oz Gorgonzola cut into pieces
• 2.5 oz Parmigiano Reggiano grated
• 7 oz Robiola cut into pieces
• 1 cup Milk
• 11 oz Fusilli
• 0 Salt
• 0 Chives finely chopped
• 0 Pink Peppercorns crushed

Instructions

1. Put the Gorgonzola, Parmigiano Reggiano, and robiola in a pan with the milk over low heat, and leave to melt until creamy, about 3 minutes, stirring occasionally.
2. In the meantime, cook the fusilli in plenty of salted, boiling water according to the packet instructions.
3. Drain the fusilli when al dente, reserving a cup of the pasta water, and tip the pasta into the pan of cheese.
4. Mix the pasta over the heat for a couple of minutes until the melted cheese is perfectly blended with the fusilli.
5. Serve with a sprinkling of finely chopped chives and crushed pink peppercorns.