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BelGioioso Cheese, Inc

 

Creamy Parmesan
Pasta Salad

  • Home
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy

 
 
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Ingredients

1 lb. fusilli pasta
3 Tbsp. extra virgin olive oil
2 cups green onions, chopped
3 Tbsp. garlic, minced
6 cups kale, chopped
2 cups cherry tomatoes
4  zucchini, cubed 
Salt and pepper
1-2 Tbsp. rosemary, chopped
8 oz. BelGioioso Mascarpone cheese
Almonds
1 cup BelGioioso All Natural Parmesan cheese, shaved

 

Directions

Cook pasta in salted water according to the package instructions. Drain in colander and set aside. 

Heat olive oil in a 12-14 inch skillet or sauté pan. Add onions and sauté until soft and glassy, but not brown, about 5 minutes. Add garlic and cook for another minute stirring constantly. Add kale and cook until it is soft but still bright green and textured, about 2 minutes. Add cherry tomatoes and zucchini, season with salt and pepper. Cook for an additional 1-2 minutes. Remove from heat.  

Place pasta in a large bowl, add Mascarpone and rosemary, stir well. Stir in the kale-tomato mixture. Top with almonds and shaved BelGioioso Parmesan cheese.

 

 

 

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