Once in a while, I will take a pasta in a direction that is slightly different from the tomato-sauce variants I ate every week growing up. This version includes pasta tossed in a rich Camembert cheese sauce, topped with almonds, fresh basil, and halved green grapes. The grapes provide some sweetness and acidity that pairs nicely with the richness of the soft and creamy cow’s milk cheese. This dish is absolutely worth making, especially if you like the idea of a hint of sweetness mixed into the savory and cheesy pasta dish.
The recipe below provides roughly 6 large portions.
Creamy Camenbert Pasta, with Almonds, Fresh Basil, & Green Grapes
Once in a while, I will take a pasta in a direction that is slightly different from the tomato-sauce variants I ate every week growing up. This version includes pasta tossed in a rich Camembert cheese sauce, topped with almonds, fresh basil, and halved green grapes. The grapes provide some sweetness and acidity that pairs nicely with the richness of the soft and creamy cow’s milk cheese. This dish is absolutely worth making, especially if you like the idea of a hint of sweetness mixed into the savory and cheesy pasta dish. The recipe below provides roughly 6 large portions.
Ingredients
- 16 oz dried pasta of choice (I like something that will hold onto the sauce.)
- 2 oz Verjus, or squeezed green grape juice
- ½ cup whole milk
- 12 oz Camenbert cheese (cut into small pieces)
- 3 Tbsp salted butter (cut into cubes, kept cold)
- ½ cup fresh basil, finely sliced
- 1/3 cup whole almonds (lightly toasted & roughly chopped)
- Kosher salt & freshly-ground black pepper, to taste.
- 30 green grapes, cut in half
- 2 Tbsp fresh chives, very finely sliced
Instructions
- Begin by bringing your pasta water to a boil in a large pot on the stove.
- Add salt to the water until it tastes nicely salted.
- While your pasta water is warming up, begin making your Camenbert sauce.
- Add the 2oz Verjus, or squeezed green grape juice, into a small pot on the stove.
- Cook on medium-high heat until reduced by 1/3.
- Add the whole milk, and stir to combine.
- Add the pieces of Camenbert cheese, lower the heat, and stir to combine.
- Stir in the cold, cubed salted butter.
- Stir in the fresh basil, leaving a tiny bit leftover for a fresh garnish on plates at the end just before serving.
- Lightly toast and roughly chop the almonds.
- Add the almonds to the sauce.
- Taste, and season with kosher salt & freshly-ground black pepper.
- When your sauce is ready, turn heat to the lowest setting.
- Cut the green grapes in half, and set aside for later.
- Cook your pasta in the boiling water according to package instructions, or until it is tender.
- Drain the water from the pasta, and return cooked pasta to the pot.
- Add the cheese sauce to the cooked pasta, and stir to evenly combine.
- Plate the pasta, and top with the halved grapes, the remaining sliced basil, and the finely sliced fresh chives.
- Serve hot.
Notes
Any leftover pasta tossed in the cheese sauce can be reheated in an oven-safe dish, covered with aluminum foil. Add in some leftover vegetables from the previous night, and an extra Tbsp of whole milk and butter, and throw the mix in the oven at 350F for 30 minutes. All of a sudden you have yourself a fine dinner casserole made only with leftovers!
Some people won’t include the rind in sauce recipes when using these soft creamy cheeses like Camenbert or Brie. I personally have no problem with it, and quite enjoy the textural qualities of the warm rind in the cooked pasta.
Some people won’t include the rind in sauce recipes when using these soft creamy cheeses like Camenbert or Brie. I personally have no problem with it, and quite enjoy the textural qualities of the warm rind in the cooked pasta.