This Pasta is Da Bomb

Bow Tie Pasta w/ Boursin Sauce

I found this recipe in the Bride and Groom First and Forever cookbook that was given to us as a wedding shower gift.

This pasta is super flavorful (thank to the Boursin cheese) and really easy to make. We've made it twice since finding the recipe and I've changed it up each time. Below is the original recipe and in red are the changes I've made. This is a recipe that is sure to impress. Enjoy.

8 ounces bow tie pasta
14 medium asparagus spears, trimmed and cut into 1 1/2-inch pieces any vegetable works well, we used broccoli once and asparagus the other time
1 tablespoon olive oil
4 large garlic cloves, mince
1/3 cup sun-dried tomatoes packed in oil, drained
1/4 cup grated parmesan cheese, preferably parmigiano reggiano
2 ounces boursin cheese , garlic and fine herbs
1 tablespoon chopped fresh dill or 3/4 teaspoon dried dill weed
3/4 teaspoon lemon pepper, plus more as needed
fresh flat leaf parsley, for garnishing (optional)
3/4 cup reserved pasta water I used 1/2 cup chicken broth and 1/4 cup white wine for more flavor
Chicken is a great add-in to this pasta

Put the pine nuts in a dry small skillet over medium heat. Shake constantly until evenly toasted on all sides, about 4 minutes. Set aside.

Fill a large saucepan three fourths full of water. Bring to a boil over high heat and add kosher salt. Add the pasta and cook, stirring occasionally, until barely tender, 8 to 10 minutes. Add the asparagus to the pan and cook until tender-crisp, 1 to 2 minutes. Drain the pasta and asparagus, reserving 3/4 cup of the cooking water.

Set the pan over medium heat and heat the olive oil. Add the garlic and cook until fragrant and lightly brown, 1 to 2 minutes. Return the pasta and asparagus to the pan, then add the reserved cooking water. Add the tomatoes (if using), Parmesan cheese, Boursin, dill, and the 3/4 teaspoons lemon pepper and toss to combine. Stir in the pine nuts. Season with kosher salt to taste and more lemon pepper if necessary.

Divide the pasta between 2 bowls and garnish with parsley, if desired. Serve immediately.