Pasta With Camembert Cheese Recipes
PASTA WITH CAMEMBERT CHEESE
Steps:
- Bring a pot of salted water on the stove to boil. In a frying pan, add 4 tablespoons olive oil, garlic, artichoke hearts and lemon and saute until artichokes are caramelized. Then add white wine simmer until wine is reduced 2/3. Fold in butter. Add peas, and season with salt and pepper to taste. Garnish with parsley.
- Cook pasta, strain in colander and add 1 tablespoon olive oil so pasta won't stick.
- Pour sauce over pasta. Add cheese and toss.
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- In a skillet put the heat on medium and add the olive oil. Once it begins to heat, add the chopped onions and saffron. Let saute until the onions begin to soften, then add the chicken breast. Cook on each side, about 3 minutes.
- In a pot with salted water add the rigatoni pasta. Follow instructions for al dente (or less as it can continue to cook in the sauce slightly). For my rigatoni it was 13 minutes which was the perfect amount of time for the rest of the sauce.
- Remove the cooked chicken and set aside. Add the garlic and cook for just a minute, then add the heavy cream. Mix well. Add the Piquillo peppers and the camembert crema and stir well. Let the sauce thicken and reduce by about 50%.
- Slice the chicken breast into strips and add back to the sauce. Drain the rigatoni and add to the pan and toss to coat everything. Add a dab of butter and serve the pasta alla camembert crema hot!
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