Penny Barsch visited our farm this Spring and sent us a recipe that she whipped up using our maple chevre. Give it a try and let us know what you think!
“This is going to sound like an unusual combination but I have a recipe for Pasta Fagioli which I love and I add a spoonful to your maple goat cheese to it when serving. It is heaven! Best of luck with your business
— Penny Barsch
Pasta Fagioli with maple goat cheese
Extra virgin olive oil
2-3 cloves smashed garlic cloves
1 sprig fresh rosemary
1/4 cup fresh parsley
1 15 ounce can whole peeled tomatoes
1 15 ounce can cannellini beans drained
2 cups cooked macaroni
Fat Toad maple goat cheese
- Put a layer of oil in pan and saute garlic, rosemary and 1/2 the parsley
- Add tomatoes and salt and pepper and mash the tomatoes with a potato masher
- Add beans and 1/2 cup of water you can use the reserved water from cooking the macaroni)
- Mash some of the beans as you simmer the soup
- Add 2 cups cooked pasta and continue simmering for about 10 minutes
- Fish out the rosemary then add the remaining parsley
- Ladle into bowls and top with a generous spoonful of the maple goat cheese
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