Fusilli With Fresh Heirloom Tomatoes And Brie

• 1 pound dried fusilli
• 1 wedge of triple creme brie at room temperature
• juice and zest of 1 small lemon
• 6-7 ripe Heirloom tomatoes
• 1/3 cup good olive oil
• 2-3 cloves garlic, minced
• 1 bunch fresh basil, coursely chopped
• 1 teaspoon salt
• fresh ground black pepper

1. Bring a large pot of salted water to a boil. Cook pasta until al dente according to directions on package. Preheat the oven to warm.
2. Slice half of the tomatoes in half and grate flesh side down using a box grater into a large serving bowl. Discard skins. Add garlic, salt, pepper, olive oil, lemon juice and lemon zest to bowl. Mix and place in warmed oven.
3. Quarter the remaining tomatoes and remove the pulp. Cut quarters into bite-sized pieces. Set aside.
4. Cut brie into 1/2 in cubes. Set aside.
5. Add drained, cooked pasta, tomatoes, brie and basil to ingredients in bowl and toss. Serve immediately. Fresh grated parmesan can be a nice addition at the table.

fusilli, creme brie, lemon, tomatoes, olive oil, garlic, fresh basil, salt, fresh ground black pepper

Taken from food52.com/recipes/5974-fusilli-with-fresh-heirloom-tomatoes-and-brie (may not work)