Boursin Pasta
Ingredients
1 pound pasta (I used bowties/farfalle.)
1 tablespoon olive oil
4 cloves garlic, minced
1 1⁄2 cups frozen peas
1 package (about 6.5 ounces) Boursin or Alouette cheese
1⁄2 cup chicken broth
1⁄4 cup white wine
1⁄3 cup sundried tomatoes, sliced
1 tablespoon fresh dill or 1 teaspoon dried dill
1 teaspoon lemon pepper seasoning
Freshly ground black pepper
1⁄2 cup Parmesan cheese
1⁄4 cup toasted pine nuts
Instructions
1. Place liquid measuring cup in colander in sink. Bring large pot of salted water to boil over high heat. Cook pasta as directed on packaging. Reserve 1 cup pasta water then drain pasta well.
2. Meanwhile, heat oil in large skillet over medium heat. Add garlic and cook 30 seconds or until fragrant. Add peas, chicken broth, and wine and bring to boil. Stir in cheese, cooked pasta, sundried tomatoes, dill, lemon pepper, and freshly ground pepper. Add Parmesan cheese, pine nuts, and toss well. If sauce is too thick, add reserved pasta water to thin.
Comments
This recipe is from Baked Bree. I needed something quick and easy for a busy evening and this made a delicious dinner when served with simple chicken. We all enjoyed it and leftovers were gobbled up. I wasn’t able to get Boursin at the store where I shopped, so I went with Aloutte instead and used their sundried tomato soft cheese. It worked out very well and complimented all of the other flavors nicely!
This pasta also taught us something interesting. Art ended up with a very weird taste in his mouth the following day and, due to discussion with a friend some months before, I diagnosed him with pine mouth. After quite a bit of research, we have decided to switch to single sourced pine nuts, even if they’re more expensive than the randomly sourced ones we used to get at the grocery store. It’s a small price to pay to avoid a recurrence of pine mouth!
Shown here with Mom’s Chicken.
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