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Recipe

Easy Boursin Pasta

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Garlic and herb Boursin makes a beautifully creamy sauce without a long list of ingredients, while Parmesan adds richness and fresh basil brightens every bite. Cherry tomatoes go in near the end for little bursts of sweetness.
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Ingredients

  • 6–8 cups water, for boiling
  • 1 tablespoon salt, for the pasta water
  • 12 ounces pasta of your choice
  • 1 cup reserved pasta cooking water, added as needed
  • 2 tablespoons olive oil
  • 3–4 garlic cloves, crushed
  • 1 package (5.3 ounces) Boursin Garlic & Fine Herbs cheese
  • 1/2 cup grated Parmesan cheese
  • 6–8 fresh basil leaves, chopped and divided
  • 1/2 cup cherry tomatoes, halved

Instructions

  • Cook the pasta.
  • Bring the water and salt to a boil in a large pot. Add the pasta and cook until al dente according to the package directions.
  • Before draining, reserve 1 cup of pasta cooking water. Drain the pasta without rinsing.
  • Cook the garlic.
  • Heat the olive oil in a large, deep skillet over medium-low heat. Add the crushed garlic and cook for 30–60 seconds, stirring until fragrant. Avoid letting it brown.
  • Make the sauce.
  • Add the Boursin cheese and about 1/2 cup of the reserved pasta water. Stir gently until the cheese melts into a smooth sauce.
  • Reduce the heat to low and gradually stir in the Parmesan. Add half the chopped basil and cook gently for about 2 minutes.
  • Toss in the pasta.
  • Add the cooked pasta and toss until evenly coated. Gradually add more reserved pasta water as needed to create a creamy sauce that clings to the pasta.
  • Add the tomatoes.
  • Gently stir in the halved cherry tomatoes. Cook over medium-low heat for another 2 minutes, just until warmed through.
  • Finish and serve.
  • Top with the remaining fresh basil and serve immediately.

Connie’s notes

  • Reserve the pasta water before draining. Its starch helps bring the cheese and oil together into a smooth sauce.
  • Add the water gradually. Start with 1/2 cup and use more as needed; you may not need the full cup.
  • Keep the garlic from browning. A brief, gentle sauté brings out its flavor without making it bitter.
  • Use freshly grated Parmesan. It melts more smoothly into the sauce.
  • Keep the heat gentle. Avoid boiling the sauce vigorously after adding the cheese.
  • Add tomatoes near the end. A short cooking time warms them while keeping their fresh flavor and shape.
  • Taste before adding salt. The Boursin, Parmesan, and salted pasta water already season the dish.
  • Serve fresh. The sauce thickens as it stands. Loosen it with a splash of reserved pasta water before serving, if needed.
  • Reheat gently. Warm leftovers over low heat with a splash of water or milk, stirring until creamy.
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