Sarah F.

Cooking with Curds: Wilde Weide Summer Pasta

San Francisco’s summer is so unpredictable–in the shift from warm sunny park-going days to foggy and windy hoodie days, I can never decide what I want to eat this time of year! I came up with a pasta recipe for either kind of day; it combines rich, “stick to your bones” flavors in a light and healthy way. The recipe features our Wilde Weide (which means “wild meadow” in Dutch), an organic farmstead Gouda made by Jan and Roon van Schie on an island in the south of Holland.


1 box Baia Pasta (I love the whole durum pac-macs!)
2 yellow onions, sliced
1 basket cherry tomatoes
3-4 slices bacon
2 garlic cloves
½ cup white wine for cooking
½ lb Wilde Weide Gouda
1 bunch fresh basil
1 bag spinach
2 lemons, zest & juice
olive oil



Preheat oven to 350°F.

Toss cherry tomatoes in olive oil, salt & pepper and spread out on sheet tray.  Put in preheated oven to slow roast, approximately 20 minutes (once tomatoes get a little color, turn oven down to 250°F).

Heat skillet over low heat, add olive oil.  Add onions and caramelize to bring out sweetness.

Heat a large pot of salted water.  Bring water to a boil, add pasta, and cook until al dente.  Drain pasta.

Meanwhile, dice bacon and sauté in separate pan, then add to caramelized onions.

Add garlic and sauté until aromatic (about one minute); deglaze pan with white wine.

Add grated Wilde Weide Gouda to pan and let melt into the mixture, then add that to vegetable mixture.

Chiffonade ½ cup (or 10 large leaves) fresh basil and add to the vegetable mixture along with the zest of both lemons.

Add fresh spinach and let lightly wilt, then season heavily with salt and pepper.

Add cooked pasta to mixture, and season with lemon juice, plus more salt and pepper if necessary.

For the garnish, slice small raw squash, dice larger squash, and chiffonade additional basil. Garnish pasta with the sliced squash and additional basil.

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