You may also like
Categories:Viewed: 53 - Published at: 9 years ago
Ingredients
- 1 pound dried fusilli
- 1 wedge of triple creme brie at room temperature
- juice and zest of 1 small lemon
- 6-7 ripe Heirloom tomatoes
- 1/3 cup good olive oil
- 2-3 cloves garlic, minced
- 1 bunch fresh basil, coursely chopped
- 1 teaspoon salt
- fresh ground black pepper
Method
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to directions on package. Preheat the oven to warm.
- Slice half of the tomatoes in half and grate flesh side down using a box grater into a large serving bowl. Discard skins. Add garlic, salt, pepper, olive oil, lemon juice and lemon zest to bowl. Mix and place in warmed oven.
- Quarter the remaining tomatoes and remove the pulp. Cut quarters into bite-sized pieces. Set aside.
- Cut brie into 1/2 in cubes. Set aside.
- Add drained, cooked pasta, tomatoes, brie and basil to ingredients in bowl and toss. Serve immediately. Fresh grated parmesan can be a nice addition at the table.
