• 1 packet Aoste Saucisson Sec, cut into 2x2cm chunks
  • 1 packet farfalle pasta
  • 5 tbsp olive oil
  • 400g Brie, pre-chilled and cut into 2x2cm cubes
  • 200g pitted black olives, chopped
  • 1 bunch chives, chopped
  • 1 bunch basil, chopped
  • 1 bunch flatleaf parsley, chopped
  • 1 garlic clove ground with salt to a paste
  • Black pepper
  • Juice of 1 lemon
  • Zest of an orange
  • Cook the pasta as per packet instructions. Strain, then toss immediately in the olive oil and allow to cool. Add pre-chilled cubed brie, chopped olives, Aoste Saucisson Sec, herbs & garlic paste. Mix thoroughly and finish with the lemon juice, orange zest and a good twist of black pepper.