My friend Corey and I are obsessed with a cookbook called The Bride and Groom First and Forever Cookbook. It is sort of a cult classic, but very cheesy. Being married for as long as I have, we sort of laugh at the his-and-her cooking scenarios. Planning meals together, lovingly going grocery shopping together, chopping vegetables side by side, you get the idea. I guess after 8 years, and 3 children, and a dog, we are playing more “dinner survival” than “lovey-dovey pot roast making”. Call me jaded. Even though it is dorky, I give it to all of my friends that have recently gotten married. I hope that they enjoy the newlywed time in the kitchen while it lasts. It does have some really good recipes in it, this Boursin Pasta being one of them. This is a loose interpretation, but the idea is that same. I like to keep Boursin in the fridge at all times. It really helps make dinner fast, and seemingly elegant at the same time.
You can use any green vegetable that you have, or add chicken or shrimp. This dish is so versatile, that is one of my go-to quick weeknight dinners. The people at Dreamfields Pasta asked me to share a recipe that I consider to be a Stovetop Savior, and I did not even have to think about what I would share, I knew that it would be this recipe. For a long time, I avoided eating pasta. Wes was not a huge pasta fan, and pasta gets a bad rap sometimes. Dreamfields pasta is low in carbs, and has 5g of fiber. The best part is that it tastes delicious. You would never know that it is good for you.
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
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.
Dinner on the table in 15 minutes.