Angela Johnson, Three Chimneys Farm, Thursday Women, B7
1 pkg of shaped pasta (rotini or spiral)
Parro cheese, cut into small cubes
Mozzarella cheese, cut into small cubes
1 cup dried cranberries
½ cup basil, chopped
1 clove garlic, minced
1 tsp. red chili flakes
cup olive oil
Cook pasta al dente. Toast pine nuts in shallow baking pan until golden brown. Once pasta and the pine nuts are cooled, toss all of the ingredients together with olive oil then salt and pepper to taste. Let sit for a while and serve with basil.
