I thought as it is the 150th Presto Pasta Nights, I would add something to the round up. I haven't submitted anything in ages, I don't seem to have cooked all that much pasta recently, or at least nothing very interesting. This week its hosted by Susan of The Well Seasoned Cook, so check out her blog on Friday for the round up!
This pasta recipe, I loved. Its been bookmarked for ages (with an actual bookmark in the book), but I had loads of cheese left over from a couple of trips to France, and only just bought some Cambozola. According to Wikipedia, Cambozola is a cow's milk cheese that is a combination of a French soft-ripened triple cream cheese and Italian Gorgonzola. All I know is that you can buy it from Sainsbury's and it is delicious! The cheese has a creamy tang, which worked really well with the spinach and the pine nuts added that marvellous crunch!
Spinach and Cambozola Pasta (from Leiths Vegetarian Bible)
(Serves 4-6)
Spinach and Cambozola Pasta (from Leiths Vegetarian Bible)
(Serves 4-6)
350g pasta, such as farfalle
1 large bag of fresh spinach, washed
170g cambozola cheese, chopped
90g pine nuts, toasted
200ml creme fraiche
salt and pepper
Cook the pasta according to the packet instructions.
Drain the pasta thoroughly, stir in the remaining ingredients and season lightly.
Mix well - the heat of the pasta should melt the cheese and wilt the spinach. If necessary, put a lid on the pan and leave for 2 mins. (I actually put the pan back on the heat on low to make sure the cheese was melted).
A beautiful recipe, Nic! I've not had Cambozola in pasta before, but have enjoyed it plain with crackers. It's my favorite blue cheese. Quite rich and lovely.
ReplyDeleteThanks so much for joining PPN!
I love cambozola. This is really a gorgeous recipe. I have bookmarked it to try!
ReplyDeleteI can well imagine that you had this recipe bookmarked. Now I do too. It sounds fantastic - blue cheese and spinach go so well together. Excellent idea to add the toasted pinenuts
ReplyDelete-Elizabeth
I've never had cambozola before. I'm going to have to give this a try for sure.
ReplyDeleteI love the fresh spinach in the pasta, they look healthy and gorgeous too
ReplyDeleteFANTASTIC. You really can't go wrong cooking or heating cheese into a recipe especially one so beautiful as cambozola. The flavours and textures marry perfectly with a well salted el dente pasta. Thanks
ReplyDeleteLooking forward to cooking this for my lady, who seems to be obsessed by both cambozola and spinach!
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