Wednesday, August 25, 2010

Fusilli Pasta Catches Basil Brie Perfectly

Fusilli Basil Brie and Yellow Summer Tomatoes

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This weeks comfort food ... is a summertime favorite! If you’re not counting points, calories or free radicals, you could easily eat this in one sitting. I'm just warning you!

Plan accordingly. The Basil Brie needs to marinate for a few hours before serving. Whether or not you leave the rind on the Brie is a matter of preference. Brie should be cold when cutting it into bite size pieces; and keeping the rind intact makes it easier to handle. The success of this recipe depends on timing. You need to toss the pasta with the tomatoes and marinated Brie immediately after the pasta has been drained. (Give or take a nanosecond!)

Basil Marinade

3 cups basil leaves
½ cup olive oil
¼ cup seasoned rice vinegar
½ teaspoon salt
Fresh ground black pepper to taste

In a blender or food processor, combine basil leaves, olive oil, vinegar, salt and pepper to taste; process until incorporated.

Marinated Brie

½ pound Brie, cut into bite size pieces

Place Brie in a small bowl and toss with Basil Marinade. Refrigerate for a few hours.

A few hours later …

Fusilli and Summer Tomatoes

½ pound fusilli (3 cups dry measure)
2 medium tomatoes (red or yellow) cut into bite size pieces

Cook fusilli according to package directions; drain and transfer to a large bowl. Toss with bite size pieces of tomato.

Add marinated Brie to pasta and tomatoes; toss until well combined. Divide evenly into 6 shallow serving bowls. Serve immediately. Yield: 6 servings