Spinach Linguini with Brie |
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Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 6 |
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An unusual, rich, and exceptionally tasty pasta dish! Ingredients:
2/3 cup olive oil |
1 teaspoon balsamic vinegar |
1 lb brie cheese, rind removed and chopped into small pieces |
5 ounces sun-dried tomatoes packed in oil, drained and cut into thin strips |
3 ripe roma tomatoes, chopped |
1/2 cup kalamata olive, pitted and roughly chopped |
4 cloves garlic, minced |
1 cup chopped fresh basil |
1/2 teaspoon black pepper |
1 lb spinach linguine |
2 tablespoons butter, melted |
freshly grated parmesan cheese, for garnish |
pine nuts, for garnish |
Directions:
1. Cut the Brie into small pieces.
2. Please note that Brie is easier to cut when it is chilled; but after cutting, let it come to room temperature before combining with other ingredients.
3. In a large bowl, combine the cut-up Brie cheese, sundried tomatoes, fresh tomatoes, olives, garlic, basil, and pepper.
4. In a small bowl, whisk together olive oil and balsamic vinegar.
5. Pour immediately over the Brie mixture and toss to cover well.
6. Cover and let sit at room temperature for 2 hours, tossing occasionally.
7. Prepare spinach linguini according to package directions.
8. Drain pasta and toss with Brie/tomato mixture and melted butter.
9. Serve immediately, garnished with grated Parmesan cheese and pine nuts.
10. Makes 5-6 servings.
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