Time for some comfort food.
What you need for 4:
500 gr of spaghetti (I use Barilla No. 5 even though some Italians say that Voiello or de Cecco are the best)
3 tablespoons of good quality olive oil
2 bunches broccoli (about 1 1/4 pounds), cut into small florets
2 – 3 garlic cloves, minced
1 pound brie, rind discarded, cut into 1 inch pieces
1 cup walnuts, toasted and chopped coarse
1/2 cup of pasta water
In a large skillet heat oil over moderat heat until hot but not smoking and cook broccoli with salt, to taste, stirring occasionally, until crisp-tender, about 5-7 minutes. Add garlic and cook, stirring, until golden. Set aside. Roast walnuts but make sure they do not become too black.
To a large pot of salted, boiling water add spaghetti and cook until al dente. Reserve 1/2 cup of cooking liquid and drain pasta in a colander. Return pasta to kettle.
Add the broccoli mixture, brie and walnuts to the pasta, add the pasta water you kept aside and toss until cheese is just melted. Season with salt and pepper. Add grated parmesan if you like and serve with fresh baguette.
In spring, the broccoli can also be replaced by green asparagus.
Recipe Source: Adapted from Gourmet Magazine back in 2003
Recommended music while cooking this: Calexico – Feast of Wire
