5-6cupsbroccoli floretsabout 1 medium/large head of broccoli
8ouncesbrie cheesesee notes
salt and pepperto taste
Bring a large pot of water to boil. While yo wait for your water to boil toast your pecans in a frying pan over medium-high heat for about 4-5 minutes.
Then, prepare your brie cheese. Remove the top and bottom of the rind (or you can leave it on if you prefer). Then, cut the brie into small chunks (about 1 inch long) and set aside.
Once your water boiling, add penne pasta and cook for 8-10 minutes until al dente. About half way through the pasta boiling (after 4-5 minutes), add your broccoli florets. Let your broccoli cook while your pasta finishes boiling.
Reserve about ½ cup of cooking water (you probably won’t use it all) and drain off the rest of the water from the pasta and broccoli.
Toss pasta and broccoli with olive oil, minced garlic, chopped pecans, brie chunks. Drizzle a little bit of hot cooking water over top, and toss. Season with salt and pepper to taste. Serve immediately.
Your brie cheese will have a wax-like rind coating around it. The rind is safe to eat, but some people do not like the taste of it. I usually cut the r ind off the top and bottom of the brie wheel and leave it on the sides. You may remove all the rind surrounding the brie if you prefer.