Spaghetti with Broccoli, Brie, and Walnuts
- 1 pound spaghetti
- 3 tablespoons olive oil
- 2 bunches broccoli (about 1 1/4 pounds), cut into 1/2-inch florets, reserving stems for another use
- 2 garlic cloves, minced
- 1 pound Brie, rind discarded, cut into 1-inch pieces
- 1 cup walnuts, toasted and chopped coarse
While pasta is cooking, in a large heavy skillet heat oil over moderate heat until hot but not smoking and cook broccoli with salt, to taste, stirring occasionally, until crisp-tender, about 5 minutes. Add garlic and cook, stirring, until golden, about 30 seconds.
To pasta add broccoli mixture, Brie, and walnuts, tossing until cheese is just melted, and season with salt and pepper.
Recipe courtesy of Gourmet Magazine