I was taken by surprise at how yummy this turned out.
When I was in Seattle recently I went to Trader Joe's with my lovely, niece-in-law. Among our purchases we got a prepared meal for our lunch, pasta with asparagus and brie. It was really nice.
When I go home I decided to try my own variation on that and it came out quite good, smooth, creamy, delicate flavor.
I don't measure when I cook and my timing is, do it for as long as it needs, the specifics here are my best guesstimate of what I did.
First thing was to get the pasta water onto boil. And heat the oven to 350. While that was working I coarsely chopped 6 or 8 garlic cloves, these were sauteed in olive oil in my largest skillet. I used about 1/3 of a bunch of asparagus, snapped off the woody ends and chopped into about 1 1/2 inch chunks. These were added to the skillet to saute with the garlic.
When the water was at a rolling boil I added about 1/2 pound of linguine and a very small pinch of salt. When it returned to boil I set the time for 8 minutes, wanting it to be a few minutes shy of al dente.
While the pasta cooked I cut 5 or 6 Campari tomatoes into quarters and add to the skillet. I also added about 1 cup of sliced Baby Bella mushrooms.
This simmered until the pasta timer went off. and then I reduced the heat to as low as it would go. I added 2 cups of the pasta water to the skillet and thoroughly mixed it in. Then all of the pasta was added and again, thoroughly mixed.
I left the pan on low heat while I sliced a wedge of brie as thin as possible. The slices were spread over the pasta. The pan was then placed in the oven for about 20 minutes, until all the cheese was melted and oozy. The pasta finished cooking during this time.
After removing from then oven added a generous sprinkling of fresh ground black pepper and gave it one final toss to incorporate all ingredients and coat all the the pasta with the cheesy sauce. It was delicate and yummy.
When I go home I decided to try my own variation on that and it came out quite good, smooth, creamy, delicate flavor.
I don't measure when I cook and my timing is, do it for as long as it needs, the specifics here are my best guesstimate of what I did.
First thing was to get the pasta water onto boil. And heat the oven to 350. While that was working I coarsely chopped 6 or 8 garlic cloves, these were sauteed in olive oil in my largest skillet. I used about 1/3 of a bunch of asparagus, snapped off the woody ends and chopped into about 1 1/2 inch chunks. These were added to the skillet to saute with the garlic.
When the water was at a rolling boil I added about 1/2 pound of linguine and a very small pinch of salt. When it returned to boil I set the time for 8 minutes, wanting it to be a few minutes shy of al dente.
While the pasta cooked I cut 5 or 6 Campari tomatoes into quarters and add to the skillet. I also added about 1 cup of sliced Baby Bella mushrooms.
This simmered until the pasta timer went off. and then I reduced the heat to as low as it would go. I added 2 cups of the pasta water to the skillet and thoroughly mixed it in. Then all of the pasta was added and again, thoroughly mixed.
I left the pan on low heat while I sliced a wedge of brie as thin as possible. The slices were spread over the pasta. The pan was then placed in the oven for about 20 minutes, until all the cheese was melted and oozy. The pasta finished cooking during this time.
After removing from then oven added a generous sprinkling of fresh ground black pepper and gave it one final toss to incorporate all ingredients and coat all the the pasta with the cheesy sauce. It was delicate and yummy.
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