Melt: The Art of Macaroni and Cheese & Pappardelle’s: The Fine Art of Pasta. Two sculptors of their respective crafts collaborating to bring you pure goodness.
We felt honored when Stephanie Stiavetti & Garrett McCord, the coauthors of Melt: The Art of Macaroni and Cheese and two true cheese and pasta aficionados, contacted us about combining forces to share some of their delicious creations. We dove right into the book and were overloaded with ideas…
For our first collaboration, we will be sharing with you a slight twist on a treasure from the book… Colorado local Avalanche Midnight Blue with Roasted Rhubarb, Rosemary Walnuts, and our own Gluten-Free Garlic Chive Rooster Comb. This lovely dish is perfect for this time of year (farmers’ market season!) as early summer weather brings the floral flavors of rhubarb to life. Combined with the culinary tryst of rosemary and the captivating flavor of Midnight Blue, you are sure to be in for a gastronomical treat.
1½ cups chopped walnuts
¼ cup plus 2 teaspoons olive oil, divided
1 tablespoon freshly minced rosemary leaves
Pinch of cayenne pepper
Pinch of sea salt
Pinch of freshly ground black pepper
2 cups chopped rhubarb, in ½-inch pieces
2 tablespoons sugar
1 tablespoon honey
Zest of 1 medium lemon
Zest of 1 medium orange
9 ounces Gluten-Free Garlic Chive Rooster Comb
½ cup plus 1 tablespoon balsamic vinegar
4 cups arugula
1 Avalanche Midnight Blue cheese, quartered lengthwise and chopped into ½-inch pieces
1. Preheat oven to 325°F. In a bowl, toss together the walnuts with 1½ tablespoons of the olive oil, rosemary, cayenne pepper, salt, and pepper. Spread walnuts on a baking sheet lined with aluminum foil and bake for 17 to 20 minutes, until the nuts are toasted and fragrant. Set aside to cool and turn oven up to 400°F. While the walnuts are toasting, prepare the rhubarb.
2. Toss the rhubarb, sugar, honey, and zests together in a bowl and let sit for 10 minutes to macerate. Spread the sweetened rhubarb in a single layer on a rimmed baking sheet and roast for 6 to 8 minutes. The rhubarb should still be crisp but no longer stringy; toothsome with a bit of give. If it still tastes sour, sprinkle with a little more sugar and roast for another few minutes. Set aside and reserve the juices in the pan, as these will be used for the dressing. Cool to room temperature.
3. Cook the pasta in a large pot of salted boiling water, stirring occasionally, until al dente, about 8-10 mins. Drain through a colander and set aside.
4. While the pasta cooks, make the dressing. Whisk together the remaining olive oil, the balsamic vinegar, and 3 tablespoons of the juices from the pan the rhubarb was roasted in.
5. Toss the arugula, pasta, walnuts, rhubarb, and Midnight Blue cheese together with the dressing. Serve.