Brie, we love ya.
Terrific recipe for mid-July when the ingredients are absolutely perfect. And those leftovers are also amazing.Has anyone tried this with Gluten-Free pasta? I wanted to make this for my gluten-free housemate and was planning on using GF TJ’s brown rice quinoa fussilli but don’t know if the flavors will meld well. Thoughts appreciated :)Do you cut the rind/skin off the brie? You can apparently buy a tub of brie, with no skin, but I've never seen it in a grocery store.
We also use shapes like radiatore or the ruffled flower shape instead of linguini, better to hold in the sauce! Try it with Feta, it makes it a great cool salad as the Feta doesn't really melt, and that way refrigerates well for leftovers.
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