A combination of toasted pine nuts and melting brie turn this vegetarian pasta dish into a five-star meal
- 350g (12oz) tagliatelle pasta
- 55g (2oz) pine nuts
- 200g (7oz) brie, chopped
- 85ml (3fl oz) single cream
- Handful basil leaves, torn
Cook the pasta according to packet instructions. Toast the pine nuts in a dry frying pan until golden brown. Mix the brie with the cream and basil.
Drain the cooked pasta, reserving 1tbsp cooking water. Return the pasta and reserved water to the pan with the brie mixture. Stir over a gentle heat for 1-2 mins or until the brie melts slightly.
Season and serve sprinkled with the toasted pine nuts.
Toast the pine nuts over a gentle heat and keep an eye on them - they go from done to burnt quickly.