Makes 4 servings Brie cheese melts into warm pasta and marries its distinctive flavor with fresh pears to create a memorable (but not low-fat) dish for special occasions.
12 ounces farfalle (bow tie pasta)
One 6-ounce jar olive oil-packed julienned sun-dried tomatoes, drain and reserve oil
3 tablespoons olive oil (use reserved oil from the sun-dried tomatoes)
2 pears (at room temperature), peeled and cut into ½-inch cubes (about 2 ½ cups)
4 ounces brie cheese, coarsely chopped (about 2/3 cup); remove and discard rind, then chop cheese (see Tip)
¼ cup coarsely chopped fresh basil
1 tablespoon balsamic vinegar
4 cloves garlic, minced
¼ teaspoon pepper, or to taste
Dash of salt, or to taste
Freshly ground black pepper and toasted chopped walnuts for garnish Bring a large pot of salted water to a boil over high heat; add the farfalle. When the water returns to a boil, stir occasionally to separate the farfalle. Reduce the heat to medium-high and cook until al dente, about 12 to 14 minutes, or according to package instructions. While the bow ties are cooking, stir together the remaining ingredients in a medium bowl. When the pasta is done, drain well; return to the pot. Add the pear mixture and toss. Taste and adjust the seasoning.