Preheat oven to 350 degrees.

Marinating time: 2-4 hours.

In a medium saucepan, blanch the carrots and broccoli for about 2 minutes. Drain and rinse with cold water. Blot dry with a paper towel.

Toast the walnuts in a single layer on a baking sheet for 8-10 minutes, or for a few minutes in the microwave (on a paper towel). Allow to cool.

In a large bowl, combine carrots, broccoli, walnuts, red pepper, parsley, basil, green onion, garlic, and pepper and salt. [TIP: Keep out a few tablespoons of the herbs for garnish.]

Cut the Brie cheese into 1” chunks and add to the bowl. Crumble the blue cheese into the bowl. Pour olive oil over mixture and toss gently to combine. Cover and let marinate on the counter at room temp for 2-4 hours.

Cook pasta according to package directions (el dente, which is usually a minute or 2 less). Drain well. Toss the pasta gently into the veggie/cheese mixture. Be careful not to overmix, or the cheese will melt too much. You want large chunks.

Garnish with a few tablespoons of herbs. Serve this dish with chunks of cheese! It’s delicious served warm or at room temp.