I invited a friend over for another Crystal Farms Dairy Co. recipe featuring two kinds of cheese. I made their Margherita Summer Penne Pasta. with just a few adjustments to the recipe below.

I could not find cherry tomatoes so settled for grape tomatoes. And when it came time to put in the 1 cup of shredded mozzarella, well, I started to measure it, and then I thought, what the heck, and dumped the entire 8-oz. bag into the mix. Half the bag equals a cup. Whoops!

I ended up with extra gooey penne.

Oh, and instead of milk, I used heavy cream, resulting in a very rich dish.

However, the fresh herbiness of the ripped basil leaves brought everything together.

I would suggest if you make this recipe, just use 1 cup of the mozzarella, but do not skimp on the basil.

Ingredients
1 lb penne pasta (I used whole wheat)
2 Tbsp olive oil
3 cloves garlic, minced
1 Tbsp dried thyme
1/2 tsp salt
3 Tbsp flour
2 cups milk
2 cups cherry tomatoes, halved
1 cup shredded mozzarella cheese
1 cup finel shredded Parmesan cheese
1/2 cup basil leaves, ripped

Cook pasta according to package directions, reserving 1/2 cup pasta water before draining
Combine olive oil, garlic, thyme and salt in large pan over medium heat. Cook i minute.
Whisky flour and milk into mixture. Bring to a boil and reduce heat. Whisk for 3 minutes or until smooth and thick.
Stir in tomatoes, mozzarella and 1/2-cup pasta water.
Add drained pasta to the sauce mixture.
Top with Parmesan and basil.