From the Renzi Kitchen

Farfalle with Sun-Dried Tomato, Goat Cheese and Basil


74271  -  1# Farfalle Pasta, cooked
78329  -  8 oz Derlea Sun-Dried Tomatoes in Oil
25698  -  8 oz Goat Cheese, crumbles
10779  -  4 oz Sunflower Seeds
88229  -  1 bunch Basil, chiffonade
59010  -  Black Olives, sliced



Cook pasta according to the package. While the pasta is cooking, mix Derlea sun-dried tomatoes, sunflower seeds, basil and olives together. Mix ingredient mixture into pasta. Serve hot or cold. For hot, place goat cheese on before serving. For cold, mix the goats cheese in after the pasta has cooled.

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*Recipe sourced from Derlea