Eve's Brie Pasta
"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."
- Ready In:
- 45mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 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
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
Pierre Dance
Kennewick, WA
I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace.
Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy)
My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal.
I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.
