This week for the thirtieth recipe I've made forThirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book with Glennis and Margaret and whoever else wants to join us, I made Conchiglie al Burro e Parmigiano (Shells with Butter and Cheese), on page 95.
The ingredient list: butter, cream, salt, pepper, medium-sized shells (I used elbow macaroni because I was going between two recipes and decided on this one and then got the pasta part wrong, sigh), and freshly grated Parmigiano-Reggiano.
Despite my grabbing the wrong box of pasta type, I made the rest as directed. It was delicious, not a lot of butter and cream in it, so it is lighter than you would think, and the grated cheese makes it taste fresh and lovely. It was a nice little side dish. Definitely a repeat.
If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here. (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)
