Ingredients
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8 each fresh basil leaves, cut into strips
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1 fresh scallion finely chopped
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4 clove garlic finely minced
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1 1/2 lb brie cheese with rind cut off
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1 1/2 cup extra virgin olive oil
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4 large ripe tomatoes
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1 lb hot cooked pasta
Cooking Instructions
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1
chop tomatoes ,basil ,garlic ,scallions into a nonreactive bowl. break Brie into little pieces and put in bowl. cover with olive oil and add salt and pepper to taste. let this sit on the counter at room temperature covered for 1 1/2 hours to two hours.
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2
you can use whatever kind of cheese you want or whatever portions of vegetables to Olive Oil depending on how you want it
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3
Add zucchini ribbons or really good imported olives or use whatever you really like. Cheeses ,veggies anything that you love. I always put more tomatoes in because i love them.
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4
cook your pasta to desired tenderness how you like ,aldente is best.
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5
drain pasta do not rinse take hot pasta put it into the veggie / cheese bowl and toss until well blended. serve on a bed of arugula or baby spinach and top with Parmesan cheese
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