Remove lid, cover and heat in microwave to taste. Recommended between 2-3 minutes depending on your microwave but check regularly. The cheese should melt but not dry out or burn.
Remove lid, cover and heat in microwave to taste. Recommended between 3-5 minutes depending on your microwave but check regularly. The cheese should melt but not dry out or burn.
Boil 1 litre of water per 100 grams of pasta in a pot. Adding salt after, not before it comes to the boil, will speed things up. Once the water is boiling, lower heat slightly and add 10 grams of salt for every litre of water. Now you are ready to add the pasta! Before dropping in the pasta increase the heat again and add all the pasta. This ensures the water continues to boil. Once the water is boiling strongly drop the heat to a rolling boil. Cook the pasta for 1-2 minutes for al dente, or longer to taste, checking and stirring it regularly so as to not over cook it and to stop it from sticking together. Once the pasta is ready either drain through a colander or use tongs to remove pasta ensuring you keep some cooking water for the sauce!
Open sauce packet and empty into a large pan big enough to fit all the cooked pasta. Place on a medium heat until the sauce begins to bubble. Add a small amount of the starchy cooking water and stir through the sauce until it has combined. This should thin the sauce slightly. If it is too watery then continue to stir in until it has a smooth velvety consistency. Now add the pasta and stir quickly mixing through the sauce so it doesn’t stick together. Now enjoy the fruits of your labour!
Combine 4 tablespoons of cooking pasta water and Pesto paste in a mixing bowl before draining Pasta. Mix well and add the still hot drained Pasta. Do not heat the Pesto separately as the heat from the hot pasta water will make it thicken correctly and not over melt the cheese.