Christmas cheeseboard leftovers? Melt the odds and ends of various cheeses and serve with pasta. There is nothing easier or tastier. Serve simply with black pepper or sprinkle over pangritata and bake in the oven. You might like to add bacon, or stir through shredded Brussels sprouts for a bit of green.
sea salt and black pepper
1 heaped tablespoon of cottage cheese, mascarpone or creme fraîche
50g leftover bits of cheese (blue cheese is good, but don’t use tooo much)
optional: 1 sprig of fresh soft herbs, like parsley or basil
Cook the pasta in a medium pan of boiling salted water. Add the soft cheese to a medium heatproof bowl, then grate or crumble in your leftover cheese. Rest the bowl on the pasta pan so the cheese gently heats and melts as the pasta cooks. Drain and add the pasta to the bowl, reserving a mugful of the cooking water. Toss well, adding a bit of the cooking water to make it nice and glossy, if needed. Serve with loads of black pepper and a sprinkling of fresh herbs if you have any, or…
…make a festive leftovers pasta bake
Transfer the pasta to a small ovenproof dish. Now make the pangritata – if you’ve got about 50g leftover stuffing from your Christmas dinner, crumble it into a frying pan over a high heat with a splash of oil. Add a handful of breadcrumbs, then bash and add any leftover nuts (I’ve often got odds and ends of packets after Christmas – walnuts, cashews, hazelnuts would work well). Depending on what you’ve got in the stuffing already, it might also be nice to add some lemon zest, crumbled roasted chestnuts, sliced garlic or chilli – you decide. Fry until crisp, then scatter over the pasta. Bake in the oven at 180ºC/350ºF for 5 to 10 minutes, or until golden. Serve with a sprinkling of fresh herbs, if you like.