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Recipe
Green pasta with Knubbost
One day a week we eat only greens, and this pasta became a favourite we had not expected. The vegetables and the Knubbost bake in the same dish, so there is little washing up. When the cheese is soft and the tomatoes have burst, you blend it all with spinach and basil.
- Serves
- 4 people
- Time
- 45 minutes
Ingredients
- 250 g cherry tomatoes
- 1 red pepper
- 1 red onion
- 6 garlic cloves
- 200 g Knubbost naturell
- 2 tbsp olive oil
- Salt and pepper
- 400 g pasta, such as penne
- 2 large handfuls of fresh spinach
- 1 bunch of fresh basil
- Stavsfjell or aged Heimros to grate over
Method
- Heat the oven to 200 °C.
- Cut the pepper and red onion into rough pieces and put them in an ovenproof dish with the tomatoes and the whole garlic cloves.
- Put the Knubbost whole in the middle of the dish. Drizzle everything with olive oil and season with salt and pepper.
- Bake for 30 to 35 minutes, until the cheese is soft and the tomatoes have burst.
- Cook the pasta in lightly salted water in the meantime. Save a cup of the cooking water before you drain it.
- Tip everything from the dish into a blender with the spinach and basil, and blend to a smooth green sauce. Thin it with a little of the cooking water if it is too thick.
- Toss the pasta through the sauce and grate Stavsfjell or aged Heimros over the top. They do the same job as parmesan.
Lega products in this recipe
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