Oven-roasted grapes, creamy brie, and walnuts tossed with pasta and a honey vinaigrette for a refined bite.
# What You'll Need:
→ Pasta
01 - 250 g shell or rotini pasta
02 - Salt, for pasta water
→ Roasted Grapes
03 - 2 cups seedless red or black grapes, halved
04 - 1 tbsp olive oil
05 - Pinch of salt
06 - Freshly ground black pepper, to taste
→ Cheese
07 - 150 g brie cheese, rind removed and cut into 1 cm cubes (or camembert)
→ Walnuts
08 - 1/2 cup walnut halves
09 - 1 tbsp honey
10 - 1/2 tbsp unsalted butter
11 - Pinch of salt
→ Honey Vinaigrette
12 - 2 tbsp extra-virgin olive oil
13 - 1 tbsp white wine vinegar (or apple cider vinegar)
14 - 1 tsp Dijon mustard
15 - 1 tbsp honey
16 - Salt and pepper, to taste
→ Garnish
17 - 2 tbsp fresh parsley, finely chopped (optional)
# Steps to Follow:
01 - Preheat oven to 200°C (400°F).
02 - Toss grape halves with 1 tbsp olive oil, a pinch of salt, and freshly ground black pepper. Spread on a parchment-lined baking sheet and roast for 15–18 minutes, until grapes are soft and slightly caramelized. Let cool.
03 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse briefly under cool water.
04 - In a small skillet over medium heat, melt butter. Add walnut halves and toast for 2 minutes. Drizzle with honey and a pinch of salt, stirring for 2–3 minutes until glossy and sticky. Transfer to parchment paper to cool, then roughly chop.
05 - Whisk together olive oil, white wine vinegar, Dijon mustard, honey, salt, and freshly ground black pepper to make the vinaigrette.
06 - In a large mixing bowl, combine cooked pasta, roasted grapes, brie cubes, and candied walnuts. Drizzle with vinaigrette and gently toss to coat.
07 - Garnish with chopped parsley, if desired. Serve at room temperature.
