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Spinach Linguini with Brie



Cut the Brie into small pieces.
Please note that Brie is easier to cut when it is chilled; but after cutting, let it come to room temperature before combining with other ingredients.
In a large bowl, combine the cut-up Brie cheese, sundried tomatoes, fresh tomatoes, olives, garlic, basil, and pepper.
In a small bowl, whisk together olive oil and balsamic vinegar.
Pour immediately over the Brie mixture and toss to cover well.
Cover and let sit at room temperature for 2 hours, tossing occasionally.
Prepare spinach linguini according to package directions.
Drain pasta and toss with Brie/tomato mixture and melted butter.
Serve immediately, garnished with grated Parmesan cheese and pine nuts.
Makes 5-6 servings.