Tiny Pastas with Cauliflower, Peas and Fancy Cheese

Break the cauliflower into very small florets, and pick out a couple of similarly sized pasta shapes.

Jennie brought this incredible assortment of gourmet-looking cheeses as a starter course for our dinner party. She arranged them on a round wooden board and—this is the best part—she labeled them all! We all had so much fun trying some new cheeses. When I went to make my usual pasta sauce a few days later, I mixed in a left-over chunk of a soft looking cheese, blending it in with the cheddar. The cheese is called “fromager d’Affinois” and is a bit similar to brie, but made with more butter fat. Yum.

This is more-or-less the same recipe as Mixed Pasta Shapes with Vegetables, but without the tomato and substituting in about 3/4 c. of the fromager d’Affinois.

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