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Gourmet Five Blend with a Trio of Cheeses

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Serving Size: 
  • 12 oz. Pappardelle’s Gourmet Five Blend
  • Bella Sol: California Extra Virgin Olive Oil and/or Slow-Roasted Garlic Infused Oil, for garnish
  • Sea salt and freshly ground pepper, for garnish

Garlic Oil*

  • 2 cloves garlic, peeled
  • 1/3 cup Bella Sol California Extra Virgin Olive Oil

Cheese Blend

  • 1/4 cup grated Parmesan cheese
  • 1 cup shredded Provolone cheese
  • 1/2 cup grated Asiago Cheese

Spice Blend

  • 2 tablespoons fresh Italian parsley
  • 1/4 cup fresh basil, coarsely chopped
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon red pepper flakes

*Or use 3 oz. of Pappardelle's (7 oz.) Sun-Dried Tomato Pesto

  1. Allow garlic to steep in oil for between 1-3 hours. (-Or- *Use 3 oz. Pappardelle’s Sun-Dried Tomato Pesto in place of Garlic Oil.)
  2. Combine cheeses, mix gently and reserve.
  3. Place Spice Blend in a blender and blend thoroughly. In a large bowl, combine the Cheese Blend with the Spice Blend.
  4. Cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain well. While the pasta is still hot, toss it quickly with the Cheese/Herb mixture. Add the reserved Garlic Oil (or sun-dried tomato pesto) and toss gently to combine.
  5. If needed, add additional olive oil, salt and freshly ground pepper to taste. Drizzle with slow-roasted garlic infused oil.

From This Recipe

$8.00 | 1 lb. package
$12.00 | 8.45 oz. (250 ml)
$6.49 | 7 oz. container