Have you tried Boursin, the crumbly, herby cheese spread from Normandy? The boys and I love eating it with crackers while watching TV; and at parties, it’s always the first food to disappear, rivaled only by onion dip. So! When I spotted a Boursin pasta on Ethaney Lee’s Instagram, I immediately reached out to her for that recipe and other inspired ideas…
Pasta with Boursin and Peas
1 package of Garlic & Fine Herbs Boursin
1 pound pasta of your choice (I personally love fusilli corto bucati)
1 cup of fresh or frozen peas (you could substitute chopped haricot verts, broccoli or spinach)
Salt and pepper
1 lemon, optional
Bring a pot of heavily salted water to a rolling boil. Add your pasta and let it cook until it’s almost al dente (since the pasta will cook a little more later, in the pan with the Boursin). If you’re using frozen peas, throw them in during the last few minutes of the pasta cooking.
Drain the pasta (and peas, if you’re using frozen), and reserve at least 1 cup of pasta water.
In a large saucepan, on medium heat, add the Boursin and let it come to temperature until it is starting to melt. Add your pasta and a heavy splash or two of pasta water and stir together until it creates a creamy sauce. If you’re using fresh peas, add them now. Season with freshly cracked black pepper and salt, to taste.
Add a squeeze of lemon juice and lemon zest before serving. Enjoy!
As for other options? In the spring, Ethaney likes to make an herby tart by spreading the cheese on thawed puff pastry, then topping with asparagus (or broccoli), olive oil, lemon and sea salt, and baking for half an hour at 375°F.
Or she’ll spread Boursin on both sides of toasted ciabatta and layer sliced beets, avocado and veggies (like carrots, cucumber and sprouts), then finish with lemon and olive oil. How good does that sound for a work-from-home lunch?
(Photo by Ethaney Lee.)