1 pound rigatoni
Salt and pepper
10 oz. of crumbled Coach Farm® Aged Green
Peppercorn Goat Cheese
1/2 cup finely grated Parmesan cheese
Topping Variations:
1/4 cup slivered sun-dried tomatoes, toasted pine nuts,
chopped or torn herbs, or pitted, sliced black olives,
or blue cheese stuffed olives.
Salt and pepper
10 oz. of crumbled Coach Farm® Aged Green
Peppercorn Goat Cheese
1/2 cup finely grated Parmesan cheese
Topping Variations:
1/4 cup slivered sun-dried tomatoes, toasted pine nuts,
chopped or torn herbs, or pitted, sliced black olives,
or blue cheese stuffed olives.
Cook rigatoni in a large pot of boiling salted water until al dente, according to package directions; drain, reserving 1/2 cup cooking water. Return pasta to pot, and toss with Coach Farm® Aged Green Peppercorn Goat Cheese and Parmesan. Season with salt and pepper, and add some of the reserved pasta water as desired. Sprinkle with preferred topping, and serve.
Serves 6
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