| Serves: 4 Ingredients: 400g trottole pasta 250g tub cream cheese pack tricolour vine ripened tomatoes, cut into small pieces 2 x 20g packs fresh mint, leaves removed from the stalk and finely chopped salt and freshly ground black pepper Method: Cook the pasta according to the pack instructions, drain reserving 2 x 15ml spoons of the cooking liquor. Stir in the cream cheese and heat over a moderate heat until it coats the pasta. Add the tomatoes and mint, then season to taste. Serve immediately. |