Pasta with pesto, Cambozola and rocket

To end the day, a recipe for quick pasta with pesto and my favourite cheese, Cambozola. Honestly, if I had to choose my favourite mould-ripened cheese, no Italian or French contender would beat it in my ranking. Cambozola is the best. And it’s reasonably priced, too.

What’s more, in my humble, primitive opinion, it’s the ideal cheese for cooking and making pasta „sauces”. Last Saturday, I happened to be picking Ninka up from a friend’s birthday party, and, as is the way with children, it’s never too late to stay, so I had to wait. But I spotted a rather interesting shop called „The House of Cheese” at the foot of her friend’s block of flats, so my wait was rewarded. Among other things, with some seriously good Cambozola.

That’s why I’ve been pestering you with this particular ingredient for the past few days. The same goes for this very simple pasta with green pesto. A dish you can make in no time at all (that means the time it takes to cook whatever pasta you choose; I used tortiglioni, so „no time” actually adds up to a full 15 minutes).

Of course, it’s not the height of sophistication, but the flavour is very simple, pleasant and distinctive. The cheese also makes the dish wonderfully „creamy”. For something quick, I can recommend it with 100% confidence, especially as it really needs just 7 ingredients (including the seasonings and salt).

At a glance:

Preparation time: 15 minutes

Serves: 2 people

How many calories: as you’d expect with pasta — in Italian, tanto

Ingredients for very simple pasta with Cambozola:

• pasta (I had tortiglioni, those thick tubes; roughly two handfuls per serving)
• 4 tablespoons of green pesto (green pesto recipe)
• 5 dag of Cambozola cheese
• 3 handfuls of fresh rocket
• freshly ground black pepper
• 1 teaspoon of olive oil
• salt

Recipe for pasta with green pesto:

I cooked the pasta and drained it. In a medium saucepan, I heated the olive oil (over medium „heat”, which on my induction hob is 5 on a scale of 1 – 10) and added the cooked pasta. I heated it for just 5 minutes (the pasta should still be warm from cooking), then took it off the „heat”.

Now you need to work quickly. I added 4 tablespoons of green pesto to the saucepan of pasta and mixed thoroughly. Next I added the Cambozola, cut into small pieces. I mixed it well so that the cheese melted nicely and spread throughout the dish. I added the fresh rocket, torn into pieces, and mixed once more.

I served it on a plate after sprinkling it with freshly ground black pepper. The dish is ready. Enjoy!