This time of year I usually have lots of fresh tomatoes and basil. I also made my Farmhouse Cheddar in January so now it is sharp, delicious and ready to eat! Go to www.cheesemaking.com for supplies and recipes on how to make your own fresh cheeses.
1/2 box of bow tie pasta (or any pasta of your choice)
8 fresh basil leaves
1 cup grated Farmhouse cheddar cheese
2 roughly chopped fresh tomatoes (skin on)
2 tbsp salted butter
salt and pepper to taste
2tsp minced garlic
Cook pasta according to package instructions and drain.
In a medium sauce pan melt butter over medium heat, add garlic and cook for two minutes while stirring.
Chiffonade cut the basil. Here's how to: http://www.instructables.com/id/How-to-Chiffonade/
Reduce heat to simmer and add the pasta and the other remaining ingredients. Mix well and remove from heat after just barely melting the cheese (about two minutes). Can serve warm or chilled. Enjoy!
Hi Angelique, I just read your recipe in the July Mooseletter and want to try it. My guess is that it is exceptional. When you say "1/2 box" what size should the box be? How many ounces of pasta are needed for the recipe? Thanks in advance for your time and assistance. Can't wait to make this! -Eric
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