Thursday, February 21, 2008

Creamy Rigatoni with Broccoli and Brie


This pasta combination is delicious and easy to make.

1 pound dried rigatoni
1 head broccoli, florets and saltks cut into ½-inch pieces and steamed
½ cup (2 ounces) pine nuts, toasted
8 ounces Brie (with rind), cut into 1-inch pieces
Kosher salt and pepper

Cook the pasta according to the package directions. Drain and return the pasta to the pot. Add the steamed broccoli, pine nuts, Brie, ¾ tablespoon salt, and ½ teaspoon pepper. Stir until the cheese melts. Divide among individual bowls.

Tip: The Brie’s rind adds a rich, earthy flavor to the pasta, but you can omit it if you prefer. You can also try fontina or Taleggio instead of Brie.

4 comments:

hillary said...

Wow, thanks for posting this, Ang. Pasta is one of Casey's favorite foods and not only that, but broccoli, pinenuts, AND brie are ALL on his top foods list as well. I'm definitely going to try this one. He'll be so excited. It looks delicious. Thanks!

Sadie said...

We just had this for dinner. I put chicken in also for my kids. It was delicious. And they loved the chicken and noodles. Next time I'll substitute asparagus for the broccoli for a little twist.

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Natalie said...

I just made this and used Light Brie and it didn't melt well at all, so I don't recommend that. Go for the full fat! :) Otherwise, very yummy!