While I can’t claim to rival Jamie Oliver’s 15 minute meals – I have no idea how he does it – I can always rustle up something tasty in next to no time when I have to. As we have an appointment up in town this afternoon and I had been dawdling away the morning, this was one of those occasions when speed was of the essence.
With fresh pasta, this meal could have been made from start to finish in 5 minutes. However, I used dried farfalle, which needed 13 minutes to reach al dente. Add two minutes to bring the stock up to the boil, and there it is, a 15-minute meal.
To boiling stock add a handful of farfalle per serving. When they are cooked, drain and add some cream cheese, capers and black pepper. If you like it hot, add a little chopped chili pepper. Stir and serve.
Generally cream cheeses do not contain rennet, and are therefore suitable for vegetarians. But if you are a strict vegetarian, best to check the label just to be sure. I use St Moret.