asparagus boursin pasta
When I (finally) became a vegetarian two years ago, my college roommate, who is also a vegetarian, sent me a recipe for asparagus boursin pasta – and it rocked my world. Daniel loved it, too, and we have been making it regularly since. It’s my go-to dish for entertaining non-vegetarians for the first time, and it’s always well received. Plus, it’s super easy and quick. Win.
I can’t even begin to give specific measurements for ingredients, and I make it a little different every time. For Hattiesburgers, there’s the question of finding decent asparagus. But take heart: the dish is still good, if a little less interesting, without the asparagus. If I were making this for the first time, I’d follow this recipe, which seems to be pretty close to the recipe my roommate sent. (I’ve been using walnuts instead of pine nuts, lately, because the latter are hard to find in this town. And, as usual, I add black pepper and use more lemon pepper than the recipe calls for.)
Last night, we threw this together to serve as a side dish/vegetarian entree at a casual dinner with friends. I’m enjoying leftovers today – brain food for writing a certain book chapter that is due soon.