Recipes

A customer in Florida who is a family chef graciously shared
this recipe with us.

Ingredients

• 1 pound penne, reserve 1 cup of the cooking water
• 1 cup sun dried tomatoes packed in oil, cut in julienne
• 1 cup shitake mushrooms, stems removed and cut in julienne slices
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, sliced thin
• 1/2 teaspoon crushed red pepper or to taste
• 1 cup white wine
• 2 cups chicken stock
• 2 cups fresh *arugula, cut into thin julienne
• 3 ounces Redwood Hill Farm Chèvre
• Salt and pepper to taste   
     

Instructions

1. Drain tomatoes reserving oil, cut into julienne if necessary. Add enough olive oil to the reserved oil to make 1/4 cup.
2. In a large frying pan sauté the tomatoes, mushrooms and garlic for 2 to 3 minutes or until mushrooms are lightly cooked, be careful not to burn the garlic.
3. Add wine and reduce by half.
4. Add chicken stock and cook for 10 minutes longer.
5. Meanwhile, cook the penne according to package directions for al dente.
6. Remove the sauce from the heat and add goat cheese, mixing until well combined.
7. Add the drained pasta and arugula and mix until well incorporated.
8. Add salt and pepper to taste.
9. If the sauce seems a little dry, add some of the reserved pasta water, about 1/4 cup at a time until sauce is moist and creamy.

* Spinach can be substituted for the arugula. You can also alter the taste by substituting 1/2 cup chopped fresh basil for the 2 cups of other greens

I always use California Sun Dry julienne cut tomatoes. They're packed in oil with herbs and completely change and enhance the taste of this recipe. To find a store near you, contact their website www.calsundry.com for locations.