Although this pasta dish is quickly and easily assembled it has satisfyingly full flavours. There is also appeal in its creamy texture and fresh green bite. Serves 4.

Ingredients
1 Tbsp light olive oil
4 garlic cloves, peeled and shredded
400g penne pasta
200g fresh soft goat’s milk cheese, chopped into rough crumbs
12 tsp freshly grated nutmeg (use a microplane for best results)
1 handful fresh basil leaves, torn into small pieces
4 large handfuls (about180g) of rocket leaves (discard stems)
6-8 Tbsp pasta cooking liquid
4 Tbsp extra-virgin olive oil
40g cheddar (goat’s milk preferably) cheese, shredded
Freshly ground black pepper and salt to taste

Method
Heat the first measure of olive oil in a small pan over low heat and add the shredded garlic. Cook gently until the garlic colours. Put aside.

Meanwhile, cook the penne according to packet directions. Prepare the sauce by combining the cheese crumbs with the grated nutmeg, torn basil leaves, and chopped rocket in a generous serving bowl. Add the warm oil and garlic.

When the pasta is cooked, drain it, reserving the cooking liquid. Add the hot penne to the cheese and herb mixture, along with 6-8 Tbsp of the cooking liquid (add 6 Tbsp first, and the extra if needed) and the 4 Tbsp olive oil.

Toss and stir vigorously ensuring the cheese is melting. Add the shredded cheese and ground pepper. Taste before adding extra salt.

Serve immediately in warmed pasta bowls.

source : www.stuff.co.nz