I was very lucky that a friend, Claudine who works at the Silverlake Cheesestore recommended an amazing cheese that was washed in wine and rolled in herbs. With a creamy texture and a bit of artichoke flavor I knew this cheese would work well in cooking (though we did eat a large portion of it as we were cooking!) This simple, mild pasta dish was designed to let the cheese itself be star and then to have the wonderful season beans from the CSA be the understructure. If you can't get Pierce Point, this dish should easy accommodate any softer, milder cheese you want to feature for dinner.
Cowgirl Creamery Pierce Point Pasta
Serves 2 With Leftovers for Lunch
2 cloves garlic, minced
2 tsp olive oil
1/2 lb yellow wax beans (or other mild bean) cut in to 1" chunks
1 can chickpeas, rinsed and drained
1 tsp white wine vinegar
6 oz. dried farfalle pasta
1/4 tsp freshly ground white pepper
1/8 tsp sea salt (to taste) + more for pasta water
4 oz Cowgirl Creamery Pierce Point cheese, cut in to small chunks
1) Bring a large pot of well-salted water to a boil (about 1tbs salt). Add the pasta and cook until al dente (firm tot the bite but cooked through).
2) Wait until the pasta is about halfway done. Heat the olive oil large skillet over heat just above medium. Add the garlic and cook for about 30 seconds, until fragrant.
3) Add the green beans and cook for 3-4 minutes until crisp but tender.
4) Add in and stir together the chickpeas, salt, vinegar and about 1/2 cup of the pasta water. Cook for 1-2 minutes then turn off the heat.
5) When the pasta is done drain it well and add it to the skillet.
6) Add the white pepper and the cheese and mix it in well with the pasta and beans.
Serve with a full-bodied white wine (basically the same wine you would choose for the specific cheese!)