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Gluten-free Cavatelli pasta with grapes and fontina cheese

Gluten-free Cavatelli pasta with grapes and fontina cheese

Serves 4

350 g of gluten-free cavatelli pasta
1 shallot
150 g of fontina cheese
1 bunch of white grapes
extra virgin olive oil
white wine
Salt as required
Parmesan cheese


Finely chop the shallot and fry it in a pan with the extra virgin olive oil, then add salt and white wine and let it reduce. Cook the gluten-free cavatelli pasta according to the package directions, drain and pour into pan alongside the shallot for extra flavour. Add the Fontina cheese cut into thin slices to create a soft cream and then add the grapes but in half with seeds removed. Serve with a handful of parmesan shavings.

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