Total Time
45mins
Prep 15 mins
Cook 30 mins

THIS RECIPE IS NOT FOR THE FAINT OF HEART, LITERALLY! Years ago I found this recipe in a magazine, I think it was Sunset. I gave it to my sister Eve. It was so wonderful she fixed it so often we all got burned out. I lost track of it over the years. Today I had supper at her house and I mentioned my recipe for Brie Pasta and she gave this one back to me. I really like both but I think maybe this one is a bit better, maybe. Prep and cooking times and yield are a guess.

Ingredients Nutrition

  • 1 lb bow tie pasta or 1 lb rotini pasta, cooked,rinsed,and drained
  • 8 -10 fresh vine ripened tomatoes, seeded,diced,and drained
  • 34 lb brie cheese, skinned or not, it's up to you. Cut into small cubes.
  • 1 cup pine nuts
  • 1 -2 clove garlic, minced

Directions

  1. Toast the Pine nuts in a dry sauce pan, set aside.
  2. Wilt the garlic in the same pan.
  3. Add the Tomatoes and the hot cooked Pasta.
  4. Heat and stir, stir and heat 'til almost boiling.
  5. Add the Brie and toss 'til the cheese is almost melted. Remove from heat.
  6. Add the Pine nuts, mix well.
  7. Season with salt and freshly ground Black Pepper.
  8. Serve immediately.
  9. Great with a garden salad topped with fresh Lemon or Key Lime juice for dressing.

Reviews

(1)
Most Helpful

This pasta is really good, but it's also heart attack heaven! I could just feel my arteries hardening up while I slurped down a bowlful last night. I ended up using 400 grams of brie, which is just a little over the 3/4 pound called for in the recipe. I used 4 cloves of garlic, trying to rationalize that the health benefits of the garlic would neutralize the cholesterol in the brie. I;ve got some leftover Cambembert in the fridge, I'd like to try it with a mix of that and the brie next time.

Mirj April 22, 2004

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