This recipe has been adapted from Nigella's Green pasta with Blue Cheese recipe from her Nigelissima cookbook, to suit what I had in the fridge at the time. I recommend her book, and website, www.nigella.com for very yummy recipes :)
Serves 2
250g pasta (I used penne but Nigella recommends a curly pasta like fusilli)
Salt
100g chedder, grated
25g camenbert, torn into pieces (125g of camenbert would be lovely if you have it)
100g baby leaf spinach
Pepper
3 tbsp toasted pine nuts
1 tsp butter
Put the pasta in a large pan and pour over freshly boiled water
Add salt to taste
Bring to the boil, then simmer according to the packet instructions, but minus 3 mins from the time on the packet
While the pasta is simmering, melt the butter in a small frying pan and add the pine nuts
Cook until the pine nuts go golden, tossing regularly
Remove from the heat
Remove 1 cup (about 100ml) of pasta water from the pasta
Drain the pasta
Tip back into the hot pan
Add 2 tbsp of the pasta water to the pasta
Add the cheese and mix
Add the spinach and mix
Add a generous amount of black pepper
Add the rest of the pasta water and put back on the stove for a few minutes, until the cheese is melted and the spinach is wilted
Serve in 2 large bowls and add the pine nuts on top
Enjoy!
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