\u00bd lb. ripe Brie
\n\u00bc cup olive oil
\n\u00bd cup fresh basil, julienned
\n1- 3 cloves garlic, crushed
\n2 tomatoes, seeded and cubed
\n\u00bc tsp. salt
\n\u00bd tsp. freshly ground black pepper
\n\u00bd lb. pasta (fettucine, linguine, or capellini all work well)
\n\u00bd cup peas
\nParmesan<\/p>\n
Remove rind from Brie and cut into irregular pieces. Combine with next 6 ingredients and let stand 2 hours at room temperature. Cook pasta al dente, drain, and add raw peas (frozen are acceptable, but of course must be thawed first). Toss hot pasta with Brie sauce. Top with Parmesan cheese and serve at once.<\/p>\n","protected":false},"excerpt":{"rendered":"
\u00bd lb. ripe Brie \u00bc cup olive oil \u00bd cup fresh basil, julienned 1- 3 cloves garlic, crushed 2 tomatoes, seeded and cubed \u00bc tsp. salt \u00bd tsp. freshly ground black pepper \u00bd lb. pasta (fettucine, linguine, or capellini all work well) \u00bd cup peas Parmesan Remove rind from Brie and cut into irregular pieces. Combine with next 6 ingredients and let stand 2 hours at room temperature. Cook pasta al dente, drain, and add raw peas (frozen are acceptable,…<\/p>\n