Co-Founder, Product Developer, and Cheese-Maker Extraordinaire, Monte Casino has got some amazing ideas for how to turn their amazing cheeses and spreads into tasty masterpieces, starting with this Pasta Primavera recipe.
Monte says, “A blend of fresh savory and turmeric add interesting layers to the flavor of spring vegetables simmered in a simple cream sauce. The dish works great with a crisp glass of white wine on a summer day.”
3 cups dried orecchiette pasta
2 quarts, plus 1 cup water
1/2 tsp garlic, minced
1/8 tsp turmeric
1/4 tsp fresh summer savory
1/4 cup leeks, thinly sliced, white portion only
1/4 cup green zucchini, diced
1/4 cup yellow summer squash, diced
1/4 cup fresh English peas (frozen may be substituted)
1/4 cup cherry tomatoes, halved
1 Tbsp olive oil
sea salt, to taste
Bring 2 quarts of water to a boil, and add pasta.
Cook approximately 10 minutes or until tender.
Drain and set aside to cool.
Cream Cheese Sauce
In a high-speed blender, combine Kite Hill Plain Cream Cheese, 1 cup of cold water, sea salt, minced garlic and turmeric.
Process all ingredients on medium speed for 1 minute, or until smooth.
In a medium sauté pan, add olive oil over medium heat, then sauté leeks, diced zucchini, diced summer squash and English peas for 1 minute.
Add Cream Cheese Sauce to the pan and mix with the veggies, allowing the mixture to cook for about 2 minutes, or until hot.
Add pasta, cherry tomatoes and summer savory to the pan and mix. Remove from heat and check for seasoning, adding more sea salt to taste.
Divide among two plates and serve.
Notes + Serving Tips
Prepare the Cream Cheese Sauce ahead of time and store for up to 3 days to pair with freshly-made pasta.
Try this recipe with Kite Hill’s Spinach Ricotta Ravioli for an extra special treat.