Smoked Impossible Rustic Pesto Farfalloni
Ingredients
Fafalloni Pasta
1 lb Impossible Burger
1 Zucchini
1 Yellow Squash
2 Roma Tomatoes
8 oz Baby Portabella Mushrooms
8 oz Fresh Basil
Crumbled Goat Cheese
7 Cloves Garlic
Salt
Pepper
1 Tbsp Granulated Onion
Olive Oil
3 oz Fresh Grated Parmesan Cheese
1 oz Pine Nuts
3 oz Parsley
Rosemary Sprig
1 oz Thyme

Directions
Bring water to a boil in a large pot, season well with salt. Once boiling, cook pasta approximately 7 minutes to al dente texture.
In a large skillet break apart Impossible Burger and season with salt, pepper, granulated onion, 2 cloves minced garlic, 1 oz chopped parsley, 1 oz thyme and 2 oz freshly chopped basil. Cook until evenly browned.
Slice zucchini, squash, and roma tomatoes into half circles and slice mushrooms.
Combine par cooked pasta, Impossible Burger, and prepped vegetables in a bowl.
Prepare Pesto. In a blender or food processer, combine pine nuts, parsley, parmesan cheese, 4 oz olive oil, 4 minced garlic cloves, salt, and pepper. Puree until smooth even consistency.
Add pesto into bowl with other ingredients and stir together to blend evenly.
Place all mixed ingredients into a large cast iron pan.
Sprinkle crumbled goat cheese liberally over dish and place cast iron pan into outdoor smoker at 375 degrees for 15-20 minutes.
Remove cast iron pan from smoker and sprinkle with fresh chopped basil and garnish with sprig of rosemary.
Muy delicioso!! Enjoy family style.