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Orecchiette with Brie, Basil and Arugula

Orecchiette with Brie, Basil and Arugula

Total Time: 1 hour

Orecchiette with Brie, Basil and Arugula

Based on a recipe from Food52.com, this pasta dish comes together in no time and is a simple but still special way to use up the overstock of fresh tomatoes and basil that accompany summer's end. Brie adds luxurious creaminess, and arugula lends a peppery note. This one's a keeper.

Ingredients

  • 8oz Brie
  • 16oz Orecchiette pasta
  • 2 medium tomatoes
  • 3-4 cloves garlic
  • 1oz Fresh Basil
  • 1oz Fresh Arugula
  • 2 tsp kosher salt

Instructions

  1. Chill your brie in the freezer for approximately 30 minutes--this makes it easier to chop.
  2. Start water boiling for pasta, and don't forget to salt it generously.
  3. While water is coming to a boil, dice tomatoes, mince garlic, and roughly chop the basil and arugula.
  4. Place tomatoes, garlic, basil, and arugula in a large mixing bowl and toss with salt.
  5. Add pasta to the boiling water.
  6. While the pasta is cooking, remove brie from freezer and chop into 1/2 inch pieces.
  7. Add brie to vegetables.
  8. Once pasta is al dente, strain it in a collander, remembering to reserve a cup or so of the starchy cooking water.
  9. Add hot pasta to the vegetables and toss. If there isn't enough sauce, add a bit of the reserved cooking water.
  10. Serve garnished with more fresh basil.
https://oldfh.collegecompanydesign.com/2013/09/orecchiette-with-brie-basil-and-arugula/

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