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Place the conchiglie in a large pan of boiling salted water and cook for 20 minutes or until just tender. Drain well. In the same pan, melt the butter, add the cheese and stir for about 2-3 minutes until heated through but donÕt let it boil.
Add the Parmesan and walnuts, stir, then add the pasta. Mix well until evenly coated with sauce. Season straight away and then serve.
10oz conchiglie or other pasta shapes 275g
salt & freshly ground pepper
1oz butter 25g
8oz Mascarpone or other full fat soft cheese 225g
2tbsp freshly grated Parmesan cheese
3oz walnuts, roughly chopped 75g