Creamy Boursin Spring Pasta

Creamy Boursin Shells with Fresh Spring Peas| only 4 ingredients! | I Will Not Eat Oysters
Creamy Boursin Shells with Fresh Spring Peas| only 4 ingredients! | I Will Not Eat Oysters Creamy Boursin Shells with Fresh Spring Peas| only 4 ingredients! | I Will Not Eat Oysters

 

When I was in high school, my best friend and I decided to cook a spring 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. Since spring is finally here, you can find peas in the markets. They’re 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.

Happy Spring!!

 

Creamy Boursin Shells with Fresh Spring Peas| only 4 ingredients! | I Will Not Eat Oysters Creamy Boursin Shells with Fresh Spring Peas| only 4 ingredients! | I Will Not Eat Oysters Creamy Boursin Shells with Fresh Spring Peas| only 4 ingredients! | I Will Not Eat Oysters Creamy Boursin Shells with Fresh Spring Peas| only 4 ingredients! | I Will Not Eat Oysters Creamy Boursin Shells with Fresh Spring Peas| only 4 ingredients! | I Will Not Eat Oysters Creamy Boursin Shells with Fresh Spring Peas| only 4 ingredients! | I Will Not Eat Oysters

 

CREAMY BOURSIN SPRING PASTA

WITH FRESH PEAS AND LEMON ZEST

4 SERVINGS

1 lb (454g) medium shells
1 package (5.2oz or 150g) Garlic & Fine Herb Boursin
1 1/2 cups fresh peas (frozen are fine too)
1/2 tsp salt
1/4 tsp 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!

5 Comments

  • Reply April 26, 2015

    Kelsey M

    Yum- I haven’t seen green peas yet at the markets but I’ve been keeping an eye out! Can’t wait!!

    -Kelsey

  • Reply May 19, 2015

    FoodGeekGraze

    i pinned this nine days back. i ate this while watching a uk shark special last night, but kept having to rewind because of how my mind kept wandering down to my bowl and fork. you were right about the puddles of boursin in each shell and the special add-on qualities of both the zest and black pepper. this dish = my newest lazy times staple. oh yeah… my boxer dog also gave you an enthusiastic four paws up vote. loved loved loved. crazy grateful~

    • Reply May 19, 2015

      iwillnoteatoysters

      LOL! Dogs and humans love carbs and cheese a-like! Thank you!!!!! Happy you enjoyed it!

  • Reply September 10, 2016

    Amy P

    I weighed my pasta but found that it ended up rather bland. It was hard to tell there was Boursin in there. Next time I would do about 2/3 – 3/4 of the recommended pasta and hope that it stays a little creamier and more flavourful.

  • Reply February 19, 2017

    Jane

    I saw this recipe a while back on Cup of Jo and immediately bookmarked it. I’m finally gearing up to make it this week, but wanted to ask: if I do use frozen peas, is there a different way I would have the prepare them? Thaw them? Cook them before adding them to the sauté pan? Thanks!

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