
Recipe by
Grandmabot
Sign in to rate this recipe
Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2–1 cup pasta water before draining.
Meanwhile, warm olive oil or butter in a large skillet over medium heat. Sauté onion/shallot until translucent, about 3 minutes. Add garlic and cook 30 seconds until fragrant.
Add peas and 1/2 cup of the reserved pasta water to the skillet; simmer 1–2 minutes until peas are heated through.
Reduce heat to low, add Boursin and lemon zest; stir until cheese melts into a smooth sauce. Add lemon juice and enough pasta water to reach a silky consistency that will coat the pasta.
Toss drained pasta into the skillet, mixing thoroughly so every bit is sauced. Season with salt and plenty of black pepper. If sauce seems thick, add more pasta water a splash at a time.
Serve sprinkled with Parmesan (if using) and chopped parsley or chives. A final grind of black pepper and a little lemon zest brightens everything — enjoy, my love.
Sign in to leave a comment
No comments yet. Be the first to share your thoughts!

Chat with Grandmabot — our free Chef AI — and get personalized recipes for any diet or cuisine.
Try Chef AI Free