Pasta with Brie

pasta brie progressPasta with Brie
Serve with 2014 Pinot Grigio

This is one of Mr. Vino’s absolutely favorite recipes. We don’t make it too, too often – most of the time Mrs. Vino makes it for his birthday – as it’s not what you’d consider a “diet” recipe. Hello, 7 ounces of cheese! Some things are just not worth trying to lighten up and this is one.

1 lb Pasta of your choice (I like Fettucine)
1 pint Cherry or Grape tomatoes, halved
4 green onions, thinly sliced
1 can artichoke hearts, drained and roughly chopped
2 large handfuls of baby Arugula, roughly chopped (Spinach is also delish)
2 T olive oil
7ish ounce wedge of brie, rind removed and cut into small (1/2″ish) cubes
1 garlic clove, grated or finely minced (it doesn’t get cooked, so make sure it’s fine!!!)
Fresh cracked Ground Pepper

Oh my dears, you simply won’t believe how easy and delicious this is. Prepare the pasta accordinpasta brie finishedg to package directions. While the pasta is cooking, hack up the cheese and veggies and put everything in a bowl. The order is a bit important, so just add them in the order they are listed in the recipe (everything after pasta). When the pasta is cooked, drain and dump the hot pasta on top of the cheese and veggies in the bowl. Let everything sit for a few moments while the heat of the pasta melts the brie and tempers the garlic a bit. Give it a good couple of tosses until the brie has made a yummy creamy sauce, then serve with a nice loaf of french bread! Leftovers are wonderful the next day (assuming that anything is left over).

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