Have you ever tried Boursin Cheese? If you have not, please go to the store and get some. But don’t read the ingredients. It will negate the blissful feeling you get when you eat it.
Anyway before I found this recipe, the only use I had for Boursin cheese was to spread it on a cracker, celery, or a bagel. But now a new world of cheese spread goodness has open up to me. In this recipe, I doubled the amount of asparagus to “beef up” the nutrition values. I also just chopped the asparagus and tossed it in olive oil and broiled it on a cookie sheet for just a few minutes, rather than boiling it with the pasta. The texture of boiled asparagus bothers me, just a personal preference.
I also made two other additions and one subtraction.
- The recipe calls for roasting tomatoes. I am sure roasting the tomatoes would have been better, but I didn’t have any cherry tomatoes. I did have a whole bag of sun-dried ones; so I just used those.
- I also added some chopped rotisserie chicken to the mix for a little added protein. (If my mother is reading this she probably just gasped. I am forever making fun of her for buying those cooked rotisserie chickens at the grocery store. Okay, Mom, you caught me. I finally succumbed to grocery store pre-cooked meat.)
- And last, but not least I didn’t have any pine nuts; so I just skipped them.
Overall, this makes for a very yummy spring dinner (and the leftovers are great too!). Here is the link to the recipe from Belle of the Kitchen.