Pappardelle with anthotyro cheese and rocket leaves sauce

In its simplicity this recipe is a delicious pasta dish for all to enjoy any day in the week! No hassle to put together and it is a nice idea for those days when we don't have the time to spend in the kitchen

Recipe of Dina Nikolaou,
a prominent Head Cook and restaurateur

"Gastronomos" magazine of "KATHIMERINI" newspaper (2010)

Ingredients (for 4 people):
500gr. of pappardelle pasta
3 tbsp of olive oil
1 yellow onion, grated
1 clove of garlic, mashed
200ml of white sweet wine
the leaves from 2 small bunches of rocket, finely chopped
200ml of fresh milk
1 ½ tea-cup of Anthotyro cheese
salt
pepper
2 tbsp of mixed ground peppers (black, white, red, pink, green etc)

Method:
In a large pot boil the pasta in plenty of salted water according to the instructions or your preference. Drain in a colander keeping aside 200ml of the water they boiled in.

In a shallow and wide pot warm the oil in medium heat and sauté the onion for 2-3 minutes or until it is softened and lightly coloured. Add the garlic and sauté for another 1 minute, being careful not to get coloured because it becomes bitter.

Pour over with the wine and stir. Cook for 2-3 minutes allowing the alcohol to evaporate and then add in the pot the rocket leaves. Stir and cook for 4 minutes until they wilt.

Add in the pot the milk and the cheese and stir constantly with a wooden spoon until the cheese dissolves in the hot mixture and you end up with a thick, creamy sauce.

Season with salt and pepper and add in the pot the pasta along with the water you kept aside. Mix thoroughly with two forks to allow the sauce to coat the pasta well and divide immediately in warm plates.

Sprinkle on top with the peppers mix and serve.