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Sun-dried Tomato Fromage Blanc Pasta

1# - pasta ( bowtie, penne, fettuccini work best) 

6 oz Emerald Valley Artisans Sundried Tomato Fromage Blanc

1/4 cup milk or hot pasta water *optional

6 to 8 oz grilled chicken breast or sauteed shrimp, scallops

1/4 cup - grated parmesan

Fresh Basil

Cook and drain pasta. Add Emerald Valley Artisans Sundried Tomato Fromage Blanc and toss while pasta is hot. Add milk or hot pasta water to help avhieve the desired consistency. Add chicken, shrimp and/or scallops. Sprinkle with grated Parmesan and top with fresh basil.

 

Feeds approximately 6 to 8

 

Wine pairing: Christian Klay Winery Washington Tavern Red

CSA Snapshot

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