In Season: Weeknight Boursin Pasta

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This is an easy 4-ingredient one-pot wonder. I make this when I’m short on time or when I simply don’t feel like cooking. It is a pantry staple and comes together in basically the time it takes to boil the pasta. This pasta is a great base for cooked shrimp, meatballs, sliced cooked sausage and leftover chicken if you are looking for some protein.

Boursin and Fresh Pea Pasta

  • 8 oz. spaghettini or another pasta shape you have on hand
  • 1 x 5.2 oz round of boursin cheese – I like to use garlic and herb here
  • 2 cups fresh or frozen peas
  • 1/4 cup grated Parmesan, plus more for serving

Boil the pasta in plenty of salted water until just al dente. Reserve 1 cup of the cooking liquid and drain.

Add the Boursin and 1/2 cup of the water back to the pot over medium-low heat and stir until melted. Cook for a minute until the sauce has thickened. Add the pasta and the peas to the pot along with half the Parm. Toss to coat adding more pasta liquid if required. Adjust for salt and pepper and serve into big warm bowls. Dust with some Parmesan cheese and a drizzling of good quality olive oil if desired.

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