Fwd: Pasta and Asparagus with Boursin

[Guest guest]

Could probably sub cream cheese for the Boursin:

 

 

Boursin [buʀsɛ~] cheese is a soft creamy cheese available in a variety of flavours. Its flavor and texture is somewhat similar to the American cream cheese. (wikipedia)

 

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Notta Pasta Recipe Club Pasta and Asparagus with Boursin Locally grown asparagus with peas and parsley nicely pair with rice pasta and creamy Boursin sauce. It's a spring-inspired dish that makes an elegant side for any entrée . . . all year long. Yield: 6-1 cup servings. Time: 15 minutes to assemble 10 minutes to cook Total time: 25 minutes Ingredients:1/2-16 oz box (8 oz) Linguine Notta Pasta 1-5.2 oz package Boursin cheese, room temperature 1/3 cup milk 2 tablespoons lemon juice (1 large lemon) 1 teaspoon grated lemon peel 1/2 teaspoon garlic powder Salt and pepper 1 lb fresh asparagus 1-10 oz box frozen peas 1/2 cup chopped Italian parsley (flat leaf) Equipment:Blender Directions:

 

 

Put a large pot of generously salted water on to boil.

Cut Boursin into pieces and add to blender along with milk, lemon juice, lemon peel and garlic powder. Blend until smooth. Salt and pepper to taste.

Trim asparagus bottoms and cut diagonally into 1 inch pieces. Cook in boiling water until just tender (2-5 minutes) depending on thickness of stalks. With a slotted spoon or Chinese sieve, remove pieces and cool in cold water. Drain.

Boil pasta in asparagus water according to box directions, until al dente. Add peas and asparagus. Cook 30 seconds and drain. Pour into bowl.

Immediately, add Boursin sauce and parsley. Toss until well combined and serve.

Please Un me | Please change my e-mail addressTry these other recipe clubs:Baking Club, for baking, cake decorating and candy making.Thai Recipe Club, for authentic, easy dishes from A Taste of Thai.