Campanelle with Goat Cheese and Plum Tomatoes
- 1 lb. box Campanelle or similar pasta
- 6-8 ripe Plum Tomatoes, cut into 1/2-in cubes
- 1 container Appleton Creamery goat cheese in olive oil, at room temp
- 1-2 cloves garlic, finely minced
- 1 Cup fresh Basil, thinly sliced
Cook pasta according to directions, drain, adn set aside in large mixing bowl.
Add tomatoes and garlic to pasta and mix.
With a teaspoon, add small scoops (1/2 tsp at a time) of the goat cheese to the pasta and tomatoes. Finish the process by adding smaller scoops to the pasta for presentation. Add 1/4 cup of the olive oil and peppercorns from the goat cheese container.
Garnish with as much fresh chopped basil as you like!
Serves 4 to 6.
Many thanks for our customers Seth and Jessica for sharing this recipe.
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