little paths so startled

living, decorating, and eating in hattiesburg, mississippi

asparagus boursin pasta

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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.

Cooking the pasta is the most time consuming step - and that's just 10 minutes or so (depending on the quantity of pasta).  All the other prep work can be done during this step.

Cooking the pasta is the most time consuming step – and that’s just 10 minutes or so (depending on the quantity of pasta). All the other prep work can be done during this step.

Parboil the asaparagus by adding it to the pasta for the last two minutes of cook time, then drain, reserving some of the cooking water.

Parboil the asparagus by adding it to the pasta for the last two minutes of cook time, then drain, reserving some of the cooking water.

In the meantime, toast dry walnuts in a skillet over medium-low heat, shaking or stirring often.

In the meantime, toast dry walnuts in a skillet over medium-low heat, shaking or stirring often.

 

In the bottom of the same pot, sauté the minced garlic in olive oil for a minute or two over medium heat, then add back the pasta and cooking water and toss. Then toss in the boursin, sundried tomatoes, and walnuts. Season to taste with dill, lemon pepper, black pepper, and salt.

In the bottom of the same pot, sauté the minced garlic in olive oil for a minute or two over medium heat, then add back the pasta and cooking water and toss. Then toss in the boursin, sundried tomatoes, and walnuts. Season to taste with dill, lemon pepper, black pepper, and salt.

Sprinkle parmesan over the pasta and serve.  Bon appetit!

Sprinkle parmesan over the pasta and serve. Bon appetit!

 

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Written by Ann

September 3, 2011 at 12:10 pm

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