Monday, March 29, 2010

Farfalle with Asparagus, Sun-dried Tomatoes, and Boursin

This dish is a quick, delicious way to enjoy pasta in the springtime. The asparagus, sun-dried tomatoes, and lemon zest add brightness and rich flavor to the dish. However, the star of this meal is the Boursin. It's a creamy French cheese that is flavored with garlic and herbs. The Boursin takes this dish from a simple, pasta casserole to a creamy, dreamy comfort food.

Farfalle with Asparagus, Sun-dried Tomatoes, and Boursin

2 chicken breasts, shredded (I used the breast meat from 1 roasted chicken)
1/3 C. pine nuts, lightly toasted
8 oz. Farfalle (bow tie) pasta
14 Medium asparagus spears, cut into 1/2 inch pieces
1 T. olive oil
4 large garlic cloves
1/3 C. sun-dried tomatoes, chopped
1/4 C. Parmesan or Romano cheese
2/3 C. (4 oz.) Garlic and Herb Boursin
1 T. fresh dill, chopped
1 lemon, zested and juiced
salt and pepper, to taste.

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

Bring a large pot of water to boil. Add the pasta and cook until barely tender, about 8-10 minutes. Add the asparagus to the water and cook until tender-crisp, 1-2 minutes. Reserve 1 cup of the pasta/ asparagus water. Drain the pasta and asparagus and set aside.

Set the pot over medium heat and heat the olive oil. Add the garlic and cook until fragrant and lightly browned, 1-2 minutes. Return the pasta and asparagus to the pan, then add the reserved cooking water. Add the tomatoes, Parmesan cheese, Boursin, dill, lemon juice, and lemon zest. Toss to combine. Stir in the pine nuts. Salt and pepper to taste. Serve immediately and enjoy!

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