Boursin Pasta

By cweeks

Ingredients

• 1 package pasta (bowties or penne are my favorite for this recipe)
• 1 Tablespoon olive oil
• 4 cloves garlic, minced
• 1 1/2 cups frozen peas (green beans, asparagus, spinach, or broccoli would be great too)
• 1 package Boursin Garlic and Fine Herbs 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)
• 1 teaspoon lemon pepper seasoning
• 1/2 cup Parmesan cheese
• 1/4 cup toasted pine nuts
• fresh pepper

Preparation

Step 1

Cook pasta according to package directions. Reserve some cooking liquid. While the pasta is cooking, heat a large saute pan over medium heat. Add a tablespoon of olive oil and the garlic.
Cook the garlic for 30 seconds (be careful not to burn it, if you do, start over). Add the frozen peas. If you are using another vegetable, I would steam it first. Peas take no time to cook, but larger veggies take longer.
Add the chicken broth and wine to the pan. Bring the mixture up to a bubble.
Stir in the Boursin cheese.
Add the cooked pasta.
Add the sundried tomatoes, dill, lemon pepper, and a grind of fresh pepper.
Add half of the Parmesan and toss well. If the sauce is too thick, add a bit of the pasta water.
Top with pine nuts and the remaining Parmesan cheese.