Pasta Pronto, Simply Add Cheese

Pasta and cheese are best buds. And the spreadable herbed cheese Boursin is a long-time favourite of mine. 20 some years ago, a piece of cheese and a box of pasta wouldn’t set you back too much in France, thus I ate a lot of it.

Inspired by: Memories of student days and the need to put dinner on the table pronto

The variations on this are endless, all depending on your mood, your wallet, and whatever’s in your fridge. Some days spaghetti, cheese, and black pepper may be all you need, and other times this is the perfect way to clean out your veggie drawer. Top with leftover chicken or sliced beef if those are on hand.

Our version the other night included half a savoy cabbage left over from our Japanese explorations, half a white onion, and half a red one. Plus garlic. And a few pieces of saucisson sec. Oh, and I threw in a handful of capers.

In the time it takes to cook the pasta, dinner is ready!

Fettucine with Boursin Cheese

(printable recipe at the end of post)

• 1 lb pasta (spaghetti, fettucine, linguine, whatever you have on hand)
• salt
• 2 T olive oil
• onions
• garlic
• leftover vegetables (optional)
• grated cheese
• black pepper

Bring a pot of water to boil, season generously with salt, add the pasta, stir to disentangle.

Heat olive oil over medium heat in a heavy bottom pan. Add onions and sauté for 5 minutes, then add the other ingredients.

Yes, this is a picture of a pot of fettucine cooking. I admit to being a food nerd. It’s so pretty though, right?

Just before the pasta is ready, add the Boursin cheese to the vegetables and stir to melt.

Drain the pasta well and add to the veg and cheese mixture, making sure it’s well coated.

Sprinkle with some grated hard cheese (Parmeggiano/Grane Padano/Pecorino), crack black pepper on top, serve, and enjoy!

And please let me know of any particularly delicious blends you come up with! Inspiration is for sharing.

Yum

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