Leftover parmesan rinds still have a lot to offer to your cooking. Next time you’re grating a little parmesan into your pasta, why not throw the rest of the rind in there too? Not only will it prevent waste, it’ll make your pasta super creamy and imbue an extra oomph of that sharp, nutty, cheesy flavor.
Makes 4 servings
- 1 16-oz pack of Imperfect Foods Spaghetti
- 4 tbsp Imperfect Foods Unsalted Butter
- ½ cup all-purpose flour
- 2 cups low-sodium chicken broth or vegetable broth
- ¾ cup milk
- 1 head garlic, chopped
- 1 ¼ cups grated parmesan cheese + 1 parmesan cheese rind
- ¾ cup heavy cream
- Salt and pepper to taste
- Italian parsley, to garnish
- Fill a large pot with salted water and bring to a boil. Cook pasta 2-3 minutes less than the package directions, drain and set aside.
- Meanwhile, in a large saucepan over medium heat, melt the butter. Add flour and stir well until combined.
- Add chicken broth, milk, garlic, salt, and pepper and stir until smooth. Add parmesan rind to the mixture.
- Bring mixture to a simmer and cook on low heat, stirring occasionally, for 2-3 minutes, or until mixture begins to thicken.
- Add grated parmesan cheese and cream and stir until smooth. Remove rind.
- Add cooked pasta to the saucepan and toss until well coated. Cook over medium heat, stirring often, until pasta is cooked through.
- Garnish with fresh parsley, if desired.
Recipe Notes and Variations
- If you can’t find the parmesan rind after step 5, don’t worry. It’s completely food safe and it probably just dissolved. Yum.
- Store your leftover cheese rinds in an airtight container and save them for soups, pastas, and our Leftover Parmesan Rind Lasagna.
- Want more ways to “use the whole carrot?” Try our Warm Whole Beet Salad and Lemon Sugar Loaf Cake.