Heirloom Tomato & Basil Pasta
1 lb Heirloom Tomatoes, chopped
1 cup Basil leaves, torn
2 Garlic cloves, minced
250g Brie, Camembert, Goat or creamy Blue Cheese, cubed
1 cup Olive Oil
¼ cup Pine Nuts, roasted
Salt & Pepper to taste
Combine all ingredients and let macerate at room temperature 2 hours or overnight in fridge.
1 lb Pasta, cooked and drained.
Toss hot pasta with room temperature tomato mixture and enjoy on a warm summer night!
