Dear Pasta… (A Barilla-Inspired Love Note)
We’ve joined forces in the context of the South Beach Wine & Food Festival (SoBeFest) — in an effort to spread the good word on all the good food Barilla has cooking. What’s happened for me, however, is that I can think of nothing but pasta. For every meal. Acine di pepe with an egg for breakfast, cold, creamy ditalini salad for lunch, and linguine sounds good for every single supper. And with Barilla’s seemingly endless shape and nutritional options in White Fiber, Whole Grain, PLUS, and Veggie varieties, I never have to boil the same pound twice.
On Monday we’ll roll around in all things pasta during the tweetfest that is #FNIchat. But I’ve decided I can’t wait ’til then to share with you the recipe I’ll be tossing together next: BRIE CREAM PASTA. Take a gander at its gorgeous self below. Then, gather up the ingredients under that for yourself to enjoy. You can throw it together in minutes, really, and spend the rest of the time you’ve allotted for prep dreaming up your next pasta-centered menu.
Brie cream pasta recipe ingredients
- 1 lb Barilla Pasta (spaghetti, linguine, or fettuccini)
- ½ Bunch of Asparagus
- 1 Wedge of Brie, rind removed
- ¼ Cup of Cream
- ½ Cup Whole Milk
- Juice of ½ a Lemon
- Salt and Pepper
Read on for the rest of the recipe…
Then, when you’ve wrapped your own day of Barilla Fest 2013, write to let me know what recipes inspired you.
–deep thoughts by Kelly