Brie And Walnut Spaghetti Recipes

BRIE AND WALNUT SPAGHETTI

Steps:

• In a 6-quart kettle bring 5 quarts salted water to a boil.
• 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.
• add broccoli mixture, Brie, and walnuts (and other ingredients if used), tossing until cheese is just melted.
• If desired, season with salt and pepper.

SPAGHETTI WITH BROCCOLI, BRIE, AND WALNUTS

Steps:

• In a 6-quart kettle bring 5 quarts salted water to a boil. 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.

BRIE AND WALNUT CAKE

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat goat cheese and blue cheese until mixture is softened and smooth.
• Using a sharp serrated knife, carefully slice Brie in half horizontally, gently easing the two halves apart. Spread 3/4 cup goat-cheese mixture on one half; sprinkle with walnuts. Place other Brie half, cut side down, on top of walnuts.
• Using an offset spatula, spread remaining goat-cheese mixture over top half of Brie. Chill two hours or overnight.
• Up to one hour before serving, combine port, honey, and two sprigs thyme in a medium saucepan. Bring to a boil over medium-high heat, cook until reduced by half, about six minutes. Add grapes; cook 30 seconds more. Using a slotted spoon, transfer grapes to a bowl; let cool. Reduce remaining liquid until thickened, about six minutes. Remove from heat.
• Just before serving, place cake on a platter, and arrange grapes on top of goat-cheese mixture. Drizzle with port syrup. Garnish the platter with walnut halves and thyme sprigs.

WALNUT & PEAR SPAGHETTI

Steps:

• Three quarters fill a large pot with water, bring to the boil, add the spaghetti and cook till al dente (about 8 minutes).
• Drain the spaghetti being careful to RESERVE SOME OF THE COOKING WATER.
• Return the hot spaghetti to the pot and, over a low heat, add the baby spinach leaves and cheese and stir until the baby spinach leaves wilt and the cheese starts to melt; add a little of the pasta water and continue to stir. (When I made this using yoghurt instead of cheese, I added very little water; judge how much water to use by the consistency).
• Add the pear (or apple), walnuts, thyme and sage, stir well, and allow to warm through.
• Drizzle with lemon juice, season to taste with freshly ground black pepper and serve hot.
• Notes: For a smoother sauce, in a small pan, over a very low heat, melt the cheese with some of the pasta water and stir in the pear (or apple); then stir in the spaghetti and baby spinach leaves, until they are well coated; then add the lemon juice and gently fold in the walnuts, thyme and sage.