- 4
Ingredients
- a box of Camembert Cheese (250g)
- 2 cloves of garlic, peeled and finely sliced
- 1 sprig of fresh rosemary, pick the leaves off the woody stalk
- sea salt and freshly ground black pepper
- extra virgin olive oil
- 100 g grated parmesan cheese
- 400 g dried rigatoni
- 150 g fresh spinach
Preparation
Step 1
1. Open the box of cheese and unwrap it. Place it back to the wooden container (Note: mine did not come in a wooden container so I placed it in a oven safe dish like what you see in the photo).
. Score a circle into the top of the skin, then lift it off and discard.
3. Lay the garlic slices on top of the cheese, sprinkle some pepper and drizzle a little extra virgin olive oil.
4. Scatter the rosemary leaves over the top and gently pat with your fingers to coat them in the oil.
5. Bake the cheese in a preheated oven of 180C (350F) for about 25 minutes, until golden and melted.
6. When the cheese has 10 minutes left to cook, add the pasta to the pan and cook according to packet instructions.
7. When the pasta is cooked, add the spinach to the pan – it only needs cooking for 10 seconds or so.
9. Drizzle with a couple of good lugs of extra virgin olive oil and add the grated Parmesan. If the sauce is too thick for you, add a splash of reserved cooking water to thin out a bit. Season with salt and pepper and give it a good stir.
add one
yes I love the addition of rosemary as well, adds a lot of aroma to the pasta.
The photos make it look so rich, and the cute polka-dotted punchi punchi napkins add just enough color to the photograph, without being overbearing. :up:
I think that the spinach didn’t need to be cooked at all. If you add fresh chopped up spinach onto the hot pasta, it’ll wilt by itself, that way you’ll retain more of the color & the freshness. That’s how I prepare my veggie pastas.
That recipe is one of my favourite ones,because i love cammbert, pasta and rosemary!!! but the only problem i have with it is when i did for the first few times the cheese was melted and u could pour over pasta.. but from sometime the cheese i`m baking is not melted so u cannot pour it. it`s stil very tasty but it`s not the same(i`ve tried different cheeses from different supermarkets and still the same). Does anyone know what is the problem?? what kind of camembert cheese should i buy?? it`s quite frustrating because i loved that melted camembert i use to do before!! nayone please help!!! Cheers!!!
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