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| Recipe Source |
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Author: Bob and Robin Young Web page: www.rockinrs.com |
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| Recipe Type |
| Main Dish - Pasta |
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| Ingredients |
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| ½ c |
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Olive oil |
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| 3 cloves |
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Garlic, minced |
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| dash |
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Salt and Pepper |
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| 1 lbs |
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Brie, rind removed and cut into small chunks |
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| 4-8 oz |
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Goat cheese Feta, crumbled |
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| 4 lg |
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Tomatoes, fresh and cut into large dice |
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| 1 c |
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Basil, fresh and chopped coarsley or chiffonade |
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| 1½ lbs |
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Linguini |
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| 1 |
Combine the first 7 ingredients in a large bowl and let the flavors marry for at least 2 hours |
| 2 |
Heat the water to cook 1½ lbs Linguini, bring to a boil, add salt to season the pasta, cook untill al Dente or your favorite texture.
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| 3 |
Drain and toss hot pasta over and into the vegetable/cheese mixture. Serve immedialtely, sprinkling with your favorite grated hard cheese - Pecorino, Parmesan, Jack. |
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Serve with a fresh green salad of romaine, arugula and spinach leaves, dressed with a light vinagrette or a creamy olive creation. A dry Rose is a perfect accompanyment. |
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| Servings: 10 |
| Preparation time: 2 hours and 30 minutes |
| Cooking time: 30 minutes |
| Ready in: 3 hours |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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