Saturday, June 6, 2009
Who wouldn't love brie sauce?
A few months back, we had some friends over for dinner who happen to be vegetarians. No biggie, I just went to my notebook of recipes (which by the way, would be one of the first things I would grab should my house be burning down), hit the vegetarian section- but nothing was calling to me this time. So, a friend e-mailed me this recipe, which she had received via some Real Simple Magazine newsletter.
I was skeptical at first, it almost seemed too simple. How could something with so few ingredients really be good, and company-worthy for that matter? Well, it is. The brie really does just melt and become a perfect sauce for the pasta. I ate so much, my stomach hurt. After making it one time and seeing how easy and good it is, you could try different veggies and pretty much throw anything in there (think garlic, roasted peppers, artichoke and olives).
Creamy Rigatoni with Broccoli and Brie
Courtesy of Real Simple
* 1 pound dried rigatoni
* 1 head broccoli, florets and stalks cut into 1/2-inch pieces and steamed
* 1/2 cup (2 ounces) pine nuts, toasted
* 8 ounces Brie (with rind), cut into 1-inch pieces
* kosher salt and pepper
1. Cook the pasta according to the package directions. Drain and return the pasta to the pot.
2. Add the steamed broccoli, pine nuts, Brie, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Stir until the cheese melts. Divide among individual bowls.
Tip: The Brie's rind adds a rich, earthy flavor to the pasta, but you can try fontina or Taleggio instead.