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Fusilli With Fresh Heirloom Tomatoes And Brie

By Food52
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main-dish nut free vegetarian labor day dinner french


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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

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