Three Recipes With Boursin | Cup of Jo

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Lifestyle

Have you ever tried Boursin, the crumbly, herby cheese unfold from Normandy? The boys and I like consuming it with crackers whereas watching TV; and at events, it is at all times the primary meals to vanish, rivaled solely by onion dip. So! Once I noticed a Boursin pasta on Ethaney Lee’s Instagram, I instantly reached out to her for that recipe and different impressed concepts…

“I like making this pasta after I want one thing simple and comforting,” says Ethaney. “It is good to eat whereas curled up on the sofa or in mattress, watching a romantic comedy.”

Pasta with Boursin and Peas
Serves 4

You will want:
1 package deal of Garlic & Nice Herbs Boursin
1 pound pasta of your selection (I personally love fusilli corto bucati)
1 cup of contemporary or frozen peas (you might substitute chopped haricot verts, broccoli or spinach)
Salt and pepper
1 lemon, non-obligatory

Carry a pot of closely salted water to a rolling boil. Add your pasta and let it prepare dinner till it is nearly al dente (because the pasta will prepare dinner a bit extra later, within the pan with the Boursin). In case you’re utilizing frozen peas, throw them in throughout the previous couple of minutes of the pasta cooking.

Drain the pasta (and peas, in case you’re utilizing frozen), and reserve at the least 1 cup of pasta water.

In a big saucepan, on medium warmth, add the Boursin and let it come to temperature till it’s beginning to soften. Add your pasta and a heavy splash or two of pasta water and stir collectively till it creates a creamy sauce. In case you’re utilizing contemporary peas, add them now. Season with freshly cracked black pepper and salt, to style.

Add a squeeze of lemon juice and lemon zest earlier than serving. Take pleasure in!

As for different choices? Within 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 unfold Boursin on each side of toasted ciabatta and layer sliced beets, avocado and veggies (like carrots, cucumber and sprouts), then end with lemon and olive oil. How good does that sound for a work-from-home lunch?