Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Danielle Oron of I Will Not Eat Oysters shares a creamy pasta dish carefully perfected over the course of a decade.
Photo: Danielle Oron
When I was in high school, my best friend and I decided to cook a dinner for our boyfriends. I know, cute. The only thing was that we had never attempted making more than just some Kraft macaroni and cheese. The menu consisted of a big salad, chicken parm, garlic bread, and creamy asparagus pasta. It was an utter disaster. The only thing that was edible was the pasta. I didn’t know it then, but I was onto something big.
I used a package of pepper Boursin to make the pasta sauce. It was so delicious. Creamy, it hugged the pasta so well. It was as if Boursin was actually a starter for a creamy pasta sauce. Someone contact them! They need to change their marketing direction.
After years of making this pasta sauce for a simple and luxurious weeknight dinner, I feel like it’s really been perfected. Peas are so fresh and sweet right now, the best addition to a pasta. You can also find a bag of fresh peas at Trader Joe’s. Instead of a pepper Boursin, which is almost impossible to find for some reason, I felt the garlic and fine herbs version was ideal for this dish. It adds so much depth with just one ingredient. The contrast between the creamy garlic Boursin sauce and the sweet peas is divine. The shells are the perfect vessel for them. The peas and sauce fill the shells, each bite is filled with so much flavor. The addition of lemon zest to finish the dish adds a brightness and subtle acidity. And if you’re like me, you’ll add a ton of fresh black pepper for a hit of spice.
Creamy Boursin Pasta With Fresh Peas and Lemon Zest
1 pound (454 gram) medium shells
1 package (5.2 ounce or 150 gram) Garlic & Fine Herb Boursin
1 ½ cups fresh peas (frozen are fine too)
½ teaspoon salt
¼ teaspoon fresh black pepper
Zest of 1 lemon
Bring a large pot of salted water to a boil over high heat. Add the shells and cook until just al-dente. They will to continue to cook in the sauce. Reserve 1 cup of pasta cooking water. Drain the shells.
In a large sauté pan over medium-high heat, add the 1 cup of pasta cooking water and the Boursin. Break up the cheese as it melts. Simmer the sauce for about one minute. Add the peas and the shells to the pan and stir. Cook for about a minute until the sauce has thickened around the shells and the peas are cooked through. Stir in the salt and pepper and taste for seasoning.
Plate the shells and garnish with the lemon zest and fresh black pepper. Enjoy
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