Preparation : 10 min Cooking : 15 min
520 calories/serving
Ingredients
150 g farfalle (bow-tie) 2 1/4 cups
80 g brie cheese, rind removed, cut into small pieces
2 tomatoes, Roma type, seeded and diced 140 g
1 clove garlic, minced
1 1/2 tbsp extra virgin olive oil 23 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
Before you start
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
Method
To save time, the sauce preparation and the pasta cooking can be done at the same time. Start cooking the pasta.
80 g brie cheese, rind removed, cut into small pieces
2 tomatoes, Roma type, seeded and diced 140 g
1 clove garlic, minced
1 1/2 tbsp extra virgin olive oil 23 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
Before you start
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
Method
To save time, the sauce preparation and the pasta cooking can be done at the same time. Start cooking the pasta.
Meanwhile, remove and discard the Brie's rind, cut the cheese into pieces, then put them in a serving bowl and set aside in the oven at the lowest setting (cheese must melt without cooking).
Seed and dice the tomatoes, mince the garlic, then add them to the cheese. Mix in the oil and add pepper to taste.
Pour the drained farfalle into the serving bowl. Mix well. Adjust the seasoning and serve in the warmed dishes.
No comments:
Post a Comment