Creamy Boursin Pasta with Lemon & Peas

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Add peas and 1/2 cup of the reserved pasta water to the skillet; simmer 1–2 minutes until peas are heated through.

4. 4

   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.

5. 5

   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.

6. 6

   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.