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½ lb. ripe Brie Remove rind from Brie and cut into irregular pieces. Combine with next 6 ingredients and let stand 2 hours at room temperature. Cook pasta al dente, drain, and add raw peas (frozen are acceptable, but of course must be thawed first). Toss hot pasta with Brie sauce. Top with Parmesan cheese and serve at once. Serves 2-3. Wagimoko used triple cream Brie, which is very rich (and very soft). For a less rich dish, use a less rich cheese. I'm a garlic enthusiast, and I found three cloves to be almost beyond the line between flavorful and obnoxious. You may wish to use only one or two. Or, you may wish to use none at all, and instead substitute ½ cup of sautéed mushroms. We haven't tried this variant, but think that the flavor of the mushrooms will blend well with the earthy taste of the Brie. This was rich enough that only garlic bread and a green salad were necessary as accompaniments. John "Akatsukami" Braue Tuesday, March 05, 2002 |
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