Caprese Pasta w/ Brie
This recipe has been passed down through my mother-in-law's family for years. I hope you enjoy it!
- 1 cup fresh basil torn
- 4 large tomatoes (or 6 small) chopped
- 1 pound Brie cheese* rind cut off and chopped
- 3-4 garlic cloves minced
- 3/4 cup extra virgin olive oil
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 pound pasta**
- 1/2 cup fresh Paremsan cheese* grated
Add basil, tomatoes, Brie, garlic, EVOO, salt, and pepper to large bowl. Mix all together and set aside.
Cook pasta according to instructions on box. Strain.
Pour warm pasta over ingredients in large bowl. Let sit for 5 minutes so that warm pasta melts Brie.
Sprinkle with Parmesan, serve (warm or cold), and enjoy!
*I use Brie and Parmesan made from goat/sheep's milk. To read why I avoid the A1 beta-casein found in cow's milk, read my prior post "Is Milk Bad For You? The Dairy Debate Explained."
**When I make this recipe, I use gluten-free pasta. My favorite brand is Cybele's Free-To-Eat Superfood Veggie Pasta, which you can find at many grocery stores, on Amazon, and on thrivemarket.com.