I tried Bursin, a crumbly, herbaceous cheese spread from Normandy? My boys and I love eating crackers while watching TV. And it’s always the first food to go out at parties, rivaled only by onion dip. So!When I found Bursin’s pasta Ethany Lee’s InstagramI immediately reached out to her for that recipe and other inspired ideas…
“I love making this pasta when I need something easy and comforting,” she says. Ethany. “Perfect for curling up on the couch or bed and eating while watching a romantic comedy.”
Bursin and pea pasta
you will need:
1 package Garlic & Fine Herb Boursin
1 pound of pasta of your choice (I personally love fusilli corto bucati)
1 cup fresh or frozen peas (chopped kidney beans, broccoli, or spinach can also be substituted)
salt and pepper
1 lemon (optional)
Pour in a saucepan of thickly salted water and bring to a boil.Add pasta and boil until almost cooked al dente (Because the pasta will be cooked a little more in a pan with bursin later). If using frozen peas, throw in the peas during the last few minutes of cooking the pasta.
Drain the pasta (and the peas if using frozen peas) and reserve at least 1 cup of the pasta water.
Place the bursin in a large pot and heat over medium heat until it begins to melt. Add the pasta and 1-2 tablespoons of the pasta water and stir until a creamy sauce forms. If using fresh peas, add them here. Season with freshly ground black pepper and salt to taste.
Add a squeeze of lemon juice and lemon zest before serving. fun!
What about other options? In the spring, Ethany likes to make thawed puff pastry with cheese, topped with asparagus (or broccoli), olive oil, lemon and sea salt, then baked at 375°F for 30 minutes to make herb tarts. .
Alternatively, toasted ciabatta is smeared on both sides with bursin, layered with sliced beets, avocado, vegetables (carrots, cucumbers, bean sprouts, etc.) and finished with lemon and olive oil. How about having lunch while working from home?
PS Gorgonzola and caramelized onion rigatoni and three ingredient pasta including sister’s Trader Joe’s version.
(photo courtesy Ethany Lee.)