Matt and I have been little homebodies lately. Given the option between dressing up and going out or staying home, making dinner and watching a movie, we tend to opt for the latter.
I’m not sure if this makes us lame. I’m not sure if I care.
Two weekends ago was Guardians of the Galaxy (Matt’s choice) and beef burgundy (my choice). Last weekend it was Gone Girl (my choice) and this pasta dish (Matt’s choice).
We actually have plans to go out this weekend and yet I’m yearning for a warm blanket and a home-cooked meal and a marathon of the new season of House of Cards. (Okay, okay, for me a TV marathon is watching a whole two episodes back-to-back). I would make a dish themed around the show, like ribs, and apple pie, and bourbon.
Or, I would just make this pasta dish again. I liked how fresh this dish was– the lemon and asparagus making it taste like spring– but the cheese made it indulgent at the same time.
Pasta with Asparagus, Sundried Tomatoes, and Boursin
Recipe courtesy of Bride & Groom First and Forever Cookbook
225g Farfalle (Bowtie Pasta)
14 Medium Asparagus Spears, cut into 2cm pieces
1 T. olive oil
4 large cloves garlic, minced
1/3 c. drained, oil-packed sundried tomatoes, chopped
1/4 c. grated parmigiano-reggiano cheese
1/3 c. Boursin cheese (garlic & fine herbs flavour)
1 T. chopped fresh dill
zest of 1/2 lemon
salt & pepper to taste
Fill a large saucepan 3/4 full of water. Bring to a boil over high heat and add salt. Add the pasta and cook, stirring occasionally, until barely tender (about 2 minutes shy of the package directions). Add the asparagus to the pan and cook 1-2 minutes until tender-crisp. Drain the pasta and asparagus, reserving 3/4 cup of pasta water.
Set the pan over medium heat and heat the olive oil. Add the garlic and cook until fragrant and golden, 1-2 minutes. Return the pasta and asparagus to the pan and add the reserved cooking water. Stir in the sundried tomatoes, cheeses, dill, and lemon zest, then season with salt and pepper to your liking.