Farmers’ Pasta

Me and cheese. It’s complicated. Like a celebrity couple, we have two relationships. There’s the “us” in the public eye: A small amount of high-quality cheese once or twice a week curbs cravings and contributes to an optimal lipid profile. This isn’t a sham, exactly. Much of the time cheese and I do live this way. It’s just that it’s not the whole story.

There’s also the “us” that the tabloids would kill to get a shot of. Midnight. A big hunk of milky fresh mozzarella popped in the microwave for 20 to 30 seconds until it’s warmed through and just starting to melt. A drizzle of really good olive oil. A sprinkle of sea salt. A spoon. It’s almost indecent. We — cheese and I — wouldn’t have it any other way.

In the lasciviousness department, you’ll also find Farmers’ Pasta. This recipe is adapted from Giada de Laurentiis, and it’s the kind of Giada recipe that makes my grandmother blurt out things like, “Look at her! You’ll notice she only TASTES her food! One bite!” Touché, Grandma. There’s more than a pound of cheese in this recipe, not that anyone’s counting. Farmers’ Pasta isn’t the time and place for counting ounces of cheese or quibbling about their artisanal credentials.

No. Farmers’ Pasta is the time and place for throwing a big, jolly party or creating a Christmas Eve dinner tradition. In London, it turns out, it’s also the time for drawing on your old SAT prep and making cheese analogies, since no specific cheese you look for to cook an American recipe will ever be available when you want it. EDAM : MILD FONTINA :: MANCHEGO : PROVOLONE. It’s never too late to amortize those hours spent studying for the SAT. Keep that in mind, people. (Also? Speaking of SATs, read this and prepare to laugh.)

Farmers’ Pasta in one form or another has been in our family now since 2005. And since something tells me I am not the only one among us who has a complicated relationship with cheese, I thought it was high time to share this recipe — even if its place in the canon of plant-based, whole-foods recipes is questionable at best. I never pretended to be anything more than a ninety percenter, anyway. Grab a spoon, cheese lovers. We’ll have plenty of time for kale and quinoa tomorrow.

  • I am eating pasts for dinner and if only i hadn’t got the pesto sauce ready, I would have made this. This is going in my wish list. Looks absolutely delicious!ReplyCancel

  • I love your SAT cheese analogy! I too am a 90 percenter and I love my cheese!ReplyCancel

  • Sounds and looks DELICIOUS!!!
    And, I too… {love} the SAT analogy!!! ;o)ReplyCancel

  • Please remind me never to read your posts before eating breakfast. I no longer have any interest in the oatmeal I’d planned to eat; all I want now is to pop a hunk of fresh mozzarella in the microwave and drizzle it with olive oil. (I have never done this, which provides further proof that something is seriously wrong with me.)ReplyCancel

  • WOW So I am not alone in the celebrity like relationship with CHEESE…
    This pasta looks fabulous!!!
    I will try it tmrw… My son had been asking me for some pasta dish, this sure will make him Happy…ReplyCancel

  • Frida

    WHY did you bring up the thing of putting the mozzarella in the microwave like that? You´ve created another bad habit of mine!
    :-)ReplyCancel

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