Recipe by Pierre Dance
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.
Top Review by Mirj
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.
- 1 lb bow tie pasta or 1 lb rotini pasta, cooked,rinsed,and drained
- 8 -10 fresh vine ripened tomatoes, seeded,diced,and drained
- 3⁄4 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 See How It's Made
- Toast the Pine nuts in a dry sauce pan, set aside.
- Wilt the garlic in the same pan.
- Add the Tomatoes and the hot cooked Pasta.
- Heat and stir, stir and heat 'til almost boiling.
- Add the Brie and toss 'til the cheese is almost melted. Remove from heat.
- Add the Pine nuts, mix well.
- Season with salt and freshly ground Black Pepper.
- Serve immediately.
- Great with a garden salad topped with fresh Lemon or Key Lime juice for dressing.