Boursin Cheese and Tomato Pasta

30 mins
Serves 4
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Directions

  1. 1Add 24 ounces of cherry tomatoes to a pot.
  2. 2Add 24 ounces of cherry tomatoes to a pot.
  3. 3Add 24 ounces of cherry tomatoes to a pot.
  4. 4Slice shallot and add it to the pot.
  5. 5Slice shallot and add it to the pot.
  6. 6Slice shallot and add it to the pot.
  7. 7Add 2 tablespoons of fresh oregano.
  8. 8Add 2 tablespoons of fresh oregano.
  9. 9Add 2 tablespoons of fresh oregano.
  10. 10Add 1 cup of sliced garlic.
  11. 11Add 1 cup of sliced garlic.
  12. 12Add 1 cup of sliced garlic.
  13. 13Add crushed red pepper flakes to taste.
  14. 14Add crushed red pepper flakes to taste.
  15. 15Add crushed red pepper flakes to taste.
  16. 16Add salt and pepper to taste.
  17. 17Add salt and pepper to taste.
  18. 18Add salt and pepper to taste.
  19. 19Drizzle olive oil over everything.
  20. 20Drizzle olive oil over everything.
  21. 21Drizzle olive oil over everything.
  22. 22Stir everything together to coat.
  23. 23Stir everything together to coat.
  24. 24Stir everything together to coat.
  25. 25Place garlic and herb Boursin cheese and shallot and chive Boursin cheese on top.
  26. 26Place garlic and herb Boursin cheese and shallot and chive Boursin cheese on top.
  27. 27Place garlic and herb Boursin cheese and shallot and chive Boursin cheese on top.
  28. 28Bake at 425°F for about 25 minutes, or until tomatoes have blistered and cheese is melted.
  29. 29Bake at 425°F for about 25 minutes, or until tomatoes have blistered and cheese is melted.
  30. 30Bake at 425°F for about 25 minutes, or until tomatoes have blistered and cheese is melted.
  31. 31Add 1 pound of cooked pasta.
  32. 32Add 1 pound of cooked pasta.
  33. 33Add 1 pound of cooked pasta.
  34. 34Stir to combine.
  35. 35Stir to combine.
  36. 36Stir to combine.
  37. 37Add 1 cup of pesto.
  38. 38Add 1 cup of pesto.
  39. 39Add 1 cup of pesto.
  40. 40Add 0.5 cup of pasta water to make it creamy.
  41. 41Add 0.5 cup of pasta water to make it creamy.
  42. 42Add 0.5 cup of pasta water to make it creamy.
  43. 43Stir again and garnish with shredded parmesan cheese and fresh basil.
  44. 44Stir again and garnish with shredded parmesan cheese and fresh basil.
  45. 45Stir again and garnish with shredded parmesan cheese and fresh basil.

Ingredients

  • 24 ounces cherry tomatoes
  • 24 ounces cherry tomatoes
  • 24 ounces cherry tomatoes
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 2 tablespoons fresh oregano
  • 2 tablespoons fresh oregano
  • 2 tablespoons fresh oregano
  • 1 cup sliced garlic
  • 1 cup sliced garlic
  • 1 cup sliced garlic
  • 1 crushed red pepper flakes
  • 1 crushed red pepper flakes
  • 1 crushed red pepper flakes
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 pepper
  • 1 pepper
  • 1 pepper
  • 1 olive oil
  • 1 olive oil
  • 1 olive oil
  • 1 garlic and fine herbs Boursin cheese
  • 1 garlic and fine herbs Boursin cheese
  • 1 garlic and fine herbs Boursin cheese
  • 1 shallot and chive Boursin cheese
  • 1 shallot and chive Boursin cheese
  • 1 shallot and chive Boursin cheese
  • 1 pound cooked pasta
  • 1 pound cooked pasta
  • 1 pound cooked pasta
  • 1 cup pesto
  • 1 cup pesto
  • 1 cup pesto
  • 0.5 cup pasta water
  • 0.5 cup pasta water
  • 0.5 cup pasta water
  • 1 shredded parmesan
  • 1 shredded parmesan
  • 1 shredded parmesan
  • 1 fresh basil
  • 1 fresh basil
  • 1 fresh basil

Equipment

potpeelerspoon