Spinach Linguini with Brie

A sophisticated and flavorful dish featuring a creamy Brie cheese sauce with sundried tomatoes, olives, and fresh basil, tossed with spinach linguini.

Ingredients

⅔	cup olive oil
1	teaspoon balsamic vinegar
1	lb brie cheese, rind removed and chopped into small pieces
5	ounces sun-dried tomatoes packed in oil, drained and cut into thin strips
3	ripe roma tomatoes, chopped
½	cup kalamata olive, pitted and roughly chopped
4	cloves garlic, minced
1	cup chopped fresh basil
½	teaspoon black pepper
1	lb spinach linguine
2	tablespoons butter, melted
	freshly grated parmesan cheese, for garnish
	pine nuts, for garnish

Instructions

• 1. Begin by cutting the Brie into small, bite-sized pieces.
  2. For easier cutting, ensure the Brie is chilled; then allow it to come to room temperature before incorporating with the other ingredients.
  3. In a large mixing bowl, combine the diced Brie cheese, sun-dried tomatoes, Roma tomatoes, Kalamata olives, minced garlic, chopped fresh basil, and ground black pepper.
  4. In a separate small bowl, whisk together the olive oil and balsamic vinegar.
  5. Immediately pour the olive oil and balsamic vinegar mixture over the Brie and vegetable blend, ensuring everything is well coated. Toss gently.
  6. Cover the bowl and allow the mixture to marinate at room temperature for 2 hours, tossing occasionally.
  7. Cook the spinach linguini according to the package instructions.
  8. Once cooked, drain the pasta and toss it with the Brie and tomato mixture, as well as the melted butter.
  9. Serve the dish promptly, garnishing it with freshly grated Parmesan cheese and pine nuts.
  10. This recipe yields 5-6 servings.

Jul 19, 2024