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Penne Pasta with Sun-dried Tomatoes, Mushrooms, Capers & Impastata Cheese
Ingredients
| * | 2 tbls. olive oil for sauteing |
| * | 1 tsp. fresh garlic, minced |
| * | 1/2 lb. assorted mushrooms, sliced |
| * | 2 tbls. capers |
| * | 1/2 lb. sun-dried tomatoes, sliced |
| * | 1 lb. penne pasta (cooked al dente) |
| * | 2 tbls. assorted fresh herbs, chopped |
| * | 1/2 cup Vermont Impastata cheese |
| * | Salt and freshly ground black pepper to taste |
| * | Bell pepper, julienne to taste |
| * | Fried julienne of leek to taste |
| * | Extra virgin olive oil to garnish |
| * | Dry-aged goat cheese to garnish |
Instructions
| 1 | Lightly saute garlic, mushrooms, capers and sun-dried tomatoes in a medium saute pan. Add hot pasta, herbs and half of the Impastata. Season with salt and pepper. |
| 2 | Plate in a pasta dish. Garnish with remaining Impastata, bell peppers and fried leeks. Rub rim of plate with extra virgin olive oil. Sprinkle rim with grated cheese and freshly ground black pepper. |
Source
Chef Daniel Jackson, The Woodstock Inn & Resort, Woodstock, VT