food
Penne with Cherry Tomatoes, Asparagus and Brie
Best complemented with a crisp white wine, this dish is fresh, bright and clean
Ingredients (Makes 8 servings )
| 1 | lb thin green asparagus |
| 1 | pint grape (or cherry) tomatoes |
| 1/2 | cup extra-virgin olive oil |
| 1 | tbsp salt |
| 1 | lb penne pasta |
| 2 | cups Brie, cut into 1/2-inch cubes, rind on |
| 2 | tsp fresh thyme |
Instructions
- Remove tough outer skin from asparagus, using a vegetable peeler. Cut off asparagus tips and set aside. Cut stalks into pieces about 1-1/2-inches in length.
- Cut tomatoes in half.
- Pour 1/4 cup olive oil into a large skillet. Heat oil over high heat, add asparagus, and sauté until al dente. Add asparagus tips and stir briefly. Remove from heat and set aside.
- Fill a large serving bowl with hot water to heat it. Once heated, drain and dry the bowl.
- In the meantime, bring a large pot of water to a boil. Add salt and then the penne. Stir to prevent pasta from sticking together. Cook until al dente. Remove from heat and drain. Pour pasta into serving bowl.
- Drizzle remaining 1/4 cup olive oil over pasta, add sautéed asparagus with its oil and tomatoes, toss well. Season to taste. Add Brie and toss to distribute cheese. Be careful to keep Brie pieces separated so they don't clump together.
- To serve, pour pasta into serving bowl and sprinkle with thyme.
Excerpted from Cheese, Glorious Cheese! Recipes by Paula Lambert. Photography by Sang An. Copyright © 2007. All rights reserved, including the right of reproduction in whole or in part in any form.
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Cheese, Glorious, Cheese!By Paula Lambert
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Sophie writes:
Made this recipe tonight and it was fantastic. Added sauted shrimp which was a great addition. Roasted the tomatoes with olive oil in the oven first and only put in 1 cup of brie insteat of two which for us was perfect. Loved the flavor of the thyme.
—posted March 1, 2008 at 9:28 p.m.
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