Spinach Linguini With Brie

• 2/3 cup olive oil
• 1 teaspoon balsamic vinegar
• 1 lb brie cheese, rind removed and chopped into small pieces
• 5 ounces sun-dried tomatoes packed in oil, drained and cut into thin strips
• 3 ripe roma tomatoes, chopped
• 1/2 cup kalamata olive, pitted and roughly chopped
• 4 cloves garlic, minced
• 1 cup chopped fresh basil
• 1/2 teaspoon black pepper
• 1 lb spinach linguine
• 2 tablespoons butter, melted
• freshly grated parmesan cheese, for garnish
• pine nuts, for garnish

1. Cut the Brie into small pieces.
2. Please note that Brie is easier to cut when it is chilled; but after cutting, let it come to room temperature before combining with other ingredients.
3. In a large bowl, combine the cut-up Brie cheese, sundried tomatoes, fresh tomatoes, olives, garlic, basil, and pepper.
4. In a small bowl, whisk together olive oil and balsamic vinegar.
5. Pour immediately over the Brie mixture and toss to cover well.
6. Cover and let sit at room temperature for 2 hours, tossing occasionally.
7. Prepare spinach linguini according to package directions.
8. Drain pasta and toss with Brie/tomato mixture and melted butter.
9. Serve immediately, garnished with grated Parmesan cheese and pine nuts.
10. Makes 5-6 servings.

olive oil, balsamic vinegar, brie cheese, tomatoes, roma tomatoes, kalamata olive, garlic, fresh basil, black pepper, linguine, butter, parmesan cheese, nuts

Taken from www.food.com/recipe/spinach-linguini-with-brie-27464 (may not work)