More food catch-up post: local, fresh-made whole wheat pasta shells with walnuts, cambozola, and fresh parsley.

More food catch-up post: local, fresh-made whole wheat pasta shells with walnuts, cambozola, and fresh parsley.

Trader Joe's had this stuff called cambozola in the cheese section, described as a cross between camembert and blue cheese (gorgonzola). I figured it was one of those Trader Joe things, but it turns out it's an actual European cheese.

Hm. I like exploring the different flavors of blue cheeses, and I luuuuv camembert, so had to try, right, but what to do? A-ha! Pasta! So I put chunks of the cheese on hot pasta with chopped toasted walnuts and fresh chopped parsley.

It turns out I like camembert and gorgonzola, not cambozola. I mean, it's ok, but a blue cheese cream sauce would probably have been much tastier. So, you know, note to self.

P.S. The pasta is great. I would totally use this any time I might have used shells. It is a little heavier, obs, than not whole wheat pasta, but it is not so heavy that I regretted life decisions, which has been my experience with some not the usual durum pastas in the past.