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Ingredients (4 servings)
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400 g Nudeln
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300 g Cherrytomaten
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150 g Frischkäse
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100 g Bergbaron
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1 Stk. Zitrone
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Olivenöl, Salz und Pfeffer
Preparation
- Cook the pasta in plenty of salted water until al dente, reserving a cup of pasta water before draining.
- Wash and halve the cherry tomatoes, then braise them in a large pan with a little olive oil over medium heat for about 5 minutes until soft.
- Add the cream cheese and the reserved pasta water to the tomatoes and stir into a creamy sauce.
- Grate the Bergbaron cheese, juice the lemon, and toss both with the drained pasta into the sauce, then season with salt and pepper.
