1/2 cup of crumbled Coach Farm® Aged
Goat Cheese Heart
2 cups of vegetable broth
6 oz. lentils, rinsed and drained
1 tbsp. thyme, chopped
8 oz. of medium pasta shells
1/3 cup white wine vinegar
3 tbsp. of chopped parsley
2 tbsp. olive oil
1 tsp. honey
1 minced clove of garlic
Salt & Pepper to taste
Goat Cheese Heart
2 cups of vegetable broth
6 oz. lentils, rinsed and drained
1 tbsp. thyme, chopped
8 oz. of medium pasta shells
1/3 cup white wine vinegar
3 tbsp. of chopped parsley
2 tbsp. olive oil
1 tsp. honey
1 minced clove of garlic
Salt & Pepper to taste
Bring broth to boil. Add lentils and thyme, reduce heat, cover and simmer until lentils are tender, 20-30 mins. Cook pasta according to package. Drain pasta and lentils, transfer to serving bowl and keep warm. Combine vinegar, parsley, oil, honey and garlic in a bowl. Beat until blended. Add to pasta mix, tossing gently. Sprinkle the crumbled Coach Farm® Aged Goat Cheese Heart over top and salt & pepper to taste.
Serves 4
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