Here is a colourful pasta dish full of fresh summery flavours. The asparagus and tomatoes are very lightly cooked before tossing with the hot pasta and cubes of Brie — the tomatoes gently burst and release their sweet juices, and the heat makes the cheese just start to melt.
Replace the Brie with Camembert. * For spaghetti with Brie, asparagus and fresh tomato salsa, cook the pasta as in the main recipe, adding the asparagus to the pan for the last 3 minutes of the cooking time. Meanwhile, finely chop 300 g (10½ oz) ripe tomatoes and mix with 1 finely chopped small red onion, 4 tbsp chopped parsley, 1 crushed garlic clove, 2 tbsp extra virgin olive oil, and salt and pepper to taste. Drain the pasta and asparagus, and tip them into a large serving bowl. Add the salsa and the cheese, and toss gently to mix. * Make rigatoni with mozzarella and rocket. Replace the spaghetti with rigatoni (or penne), and the Brie with 150 g (5½ oz) mozzarella. Omit the asparagus and water, and increase the quantity of tomatoes to 500 g (1 lb 2 oz). In step 4, add 100 g (3½ oz) rocket with the mozzarella, tossing with the pasta just until the leaves wilt and the cheese begins to melt.
Cheese and tomatoes are a traditional combination, and together they provide protein and many essential vitamins and minerals. * Brie is made from full-fat cow's milk, but because it has a high water content it contains less fat than hard, dense cheeses such as Cheddar. * Basil, a member of the mint family, is believed to aid digestion and relieve the headaches that often occur with a cold.
A, C, folate, niacin, calcium, copper, zinc * B1, B2, B6, B12, E, iron, potassium