Brie in pasta!

I am a brie lover…I admit it. Its mild and creamy taste and texture is just sooo good. I wanted to try to find a way to incorporate it in a pasta dish! Here’s a good one:

Spaghetti with Brie, Broccoli and Walnuts

Ingredients:

1 box De Cecco spaghetti
3 tablespoons olive oil

2 bunches broccoli, cut into 1/2-inch florets, reserving stems for another use
2 garlic cloves, minced
1 pound Brie, rind discarded, cut into 1-inch pieces
1 cup walnuts, toasted and chopped coarse

Directions:

To a large pot of salted, boiling water add spaghetti and cook until al dente.
Reserve 1/3 cup cooking liquid and drain pasta in a colander.
Return pasta to kettle with reserved liquid.
While pasta is cooking, in a large heavy skillet heat oil over moderate heat until hot but not smoking and cook broccoli with salt, to taste, stirring occasionally, until crisp-tender, about 5 minutes.
Add garlic and cook, stirring, until golden, about 30 seconds.
To pasta add broccoli mixture, Brie, and walnuts, tossing until cheese is just melted, and season with salt and pepper.

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