"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Farfalle, Brie, and Tomatoes Recipe

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This recipe for Farfalle, Brie, and Tomatoes, by , is from The Beth and Scott Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melinda Shough
Added: Monday, May 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 large tomatoes, seeded and diced
1 pound of Brie cheese, rind removed and cut into one inch pieces
1 cup loosely packed, chopped fresh basil
1 tsp. minced garlic
2/3 Cup extra virgin olive oil
1 tsp. salt
1/2 tsp. fresh ground pepper
1 pond bow tie or any pasta, cooked al dente, rinsed in cold water and drained.

Directions:
Directions:
In large bowl, combine tomatoes, Brie, basil, garlic, olive oil, salt, and pepper. Cover and let stand at room temperature, up to 4 hours. Add cooked pasta and toss. Serve immediately.

Number Of Servings:
Number Of Servings:
8 small servings
Preparation Time:
Preparation Time:
4 hours
Personal Notes:
Personal Notes:
This is really easy to prepare in the morning for an afternoon lunch, or serve as a side dish with dinner.

 

 

 

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