Pasta_1

Fresh Mozzarella, Sausage and Summer Veggie Pasta

If you’ve been a Conebella Farm Cheese customer for a while, you know that Don and Pam Gable like to keep things fresh. When you come to their farm store, see them at a farm market, or find them at a festival, you can often find new flavors in addition to the classics. Now they’re keeping things even fresher, with their new fresh mozzarella and fresh cheese curds. These pasteurized cheeses are so fresh that they’ll be milk on a Monday, made into cheese on a Tuesday, and then you’ll get the cheese that very week!

Since they must be made fresh, they do tend to sell out quickly. Pam recommends preordering them by contacting her at Gable@ConebellaFarm.com.

I had a chance to swing by Conebella Farm recently, pick up some of the fresh cheeses to try, and chat with Pam. She pointed out that, unlike the aged cheeses, the fresh cheeses do need to be used quickly. They last three weeks if unopened but, like all fresh cheeses, they will spoil quickly once opened. Pam did have a tip, though–the mozzarella does freeze well! She’s tried it herself!

Since these fresh cheeses need to be used up quickly, it’s good to have a use for them in mind as soon as you pick them up. Maybe that use is simply snacking or putting them out at a party and watching them disappear! I know of an authentic Italian pizza place in Chicago that serves a ball of fresh mozzarella as an appetizer – so that works as a simple party solution!

If you’re looking for additional ideas, check out our “Cheese Curds” Pinterest Board, or try this pasta recipe that uses delicious fresh Conebella Farm Mozzarella.

Fresh Mozzarella, Sausage and Summer Veggie Pasta
Author: 
Prep time: 
Total time: 
Serves: 4
 
Adapted from Real Simple.
Ingredients
  • 1 pound fettuccine
  • 1 tablespoon olive oil
  • 1 pound Italian sausage
  • 1 zucchini, sliced
  • 1 tomato, chopped
  • 1 teaspoon dried rosemary
  • a pinch of cayenne pepper
  • 1 lb Conebella Farm Cheese fresh mozzarella, chopped into chunks
Instructions
  1. Cook pasta according to the package directions. Drain and return it to the pot.
  2. Cook sausage until cooked through, then slice.
  3. Add the zucchini to the drippings in the skillet and cook, stirring occasionally, until it starts to get tender. Then, add tomato and cook until slightly softened. Add rosemary and pepper.
  4. Add the sausage, veggies and mozzarella to the pasta and toss to combine.

 

SaveSave

SaveSave

SaveSave

Use Conebella Farm Cheese #freshmozzarella in this delicious, summery pasta using #zucchini and #tomatoes

SaveSave