BOURSIN CHEESE PASTA
This Boursin Pasta recipe is a creamy pasta dish speckled with green peas and sun-dried tomatoes prepared on the stovetop and ready in 15 minutes!
Provided by bakedbree
Time 15m
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. Reserve some cooking liquid. While the pasta is cooking, heat a large saute pan over medium heat. Add a tablespoon of olive oil and the garlic.
- Cook the garlic for 30 seconds (be careful not to burn it, if you do, start over). Add the frozen peas. If you are using another vegetable, I would steam it first. Peas take no time to cook, but larger veggies take longer.
- Add the chicken broth and wine to the pan. Bring the mixture up to a bubble.
- Stir in the Boursin cheese.
- Add the cooked pasta.
- Add the sundried tomatoes, dill, lemon pepper, and a grind of fresh pepper.
- Add half of the Parmesan and toss well. If the sauce is too thick, add a bit of the pasta water.
- Top with pine nuts and the remaining Parmesan cheese.
Nutrition Facts : Calories 298 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 16 grams fat, Fiber 5 grams fiber, Protein 12 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 662 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
TOMATOES ROASTED WITH PESTO
Provided by Ina Garten
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees.
- Core the tomatoes and then slice them across (not through the stem) in 1/2 inch-thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper.
- Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with Pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature.
- Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
SUN-DRIED TOMATO PESTO
The best sun-dried tomato pesto.
Provided by MRS. CINDY SCHMIDT
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 20m
Yield 40
Number Of Ingredients 13
Steps:
- Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
- In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 2.4 g, Cholesterol 0.9 mg, Fat 3.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 80.5 mg, Sugar 1.4 g
SUN-DRIED TOMATO AND PESTO TORTA
You can make this up to three days ahead; be sure to start at least one day in advance.
Categories Condiment/Spread Food Processor Cheese Garlic Nut Tomato Appetizer No-Cook Christmas Cocktail Party Low Carb New Year's Eve Basil Pine Nut Winter Christmas Eve Bon Appétit
Yield Makes 20 servings
Number Of Ingredients 14
Steps:
- Finely chop garlic in processor. Add basil, 1/4 cup pine nuts, oil and lemon juice. Process until well blended. Add 1/3 cup cream cheese and 1/4 cup Parmesan cheese. Using on/off turns, process just until blended. Transfer pesto to medium bowl.
- Coarsely chop tomatoes in processor. Add tomato paste and process until mixture is almost smooth. Add 1/3 cup cream cheese and blend well.
- Using electric mixer, beat 2 cups cream cheese and butter in large bowl until fluffy. Season with salt and pepper.
- Spray 6-cup soufflé dish with nonstick spray. Line with plastic wrap, extending plastic over sides. Spread 3/4 cup cream cheese-butter mixture evenly over bottom of prepared dish. Top with half of tomato mixture, then 1/2 cup cream cheese-butter mixture, then half of pesto mixture. Repeat layering with 1/2 cup cream cheese-butter mixture, remaining tomato mixture, 1/2 cup cream cheese-butter mixture and remaining pesto. Top with remaining cream cheese-butter mixture. Cover and chill overnight. (Can be made 3 days ahead. Keep refrigerated.)
- Invert torta onto platter. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.
CREAMY BOURSIN PASTA
This recipe for Creamy Boursin Pasta is made with just 5 simple ingredients, yet flavorful, cozy, and decadent. The perfect side dish or vegetarian main dish for a delicious meal that can also be gluten free. Serves 2-3 as a main dish and 4 as a side.
Provided by Alicia
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions and drain. Keep about a cup of pasta water just in case you need to thin out the sauce later. Meanwhile melt butter in a large saucepan and cook the garlic for a minute or two until fragrant, but not brown. Add heavy cream and bring the sauce to a simmer, about 5-7 minutes, until nice and thick. The spoon should leave a line/trail as you run it through the sauce.
- Turn the heat to low and add Boursin cheese, stirring until melted and fully incorporated. Taste the sauce and add any kosher salt or fresh black pepper as needed. Add drained pasta and toss everything to combine. Top with parsley for garnish
Nutrition Facts : Calories 541 kcal, Carbohydrate 43 g, Protein 11 g, Fat 36 g, SaturatedFat 22 g, Cholesterol 153 mg, Sodium 255 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
INSTANT PESTO TORTA WITH BREAD AND VEGETABLES
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Line a small shallow dish or bowl with plastic wrap or waxed paper. Coat wrap with vegetable spray. Arrange a pattern in bottom of the dish using the sun-dried tomatoes and basil. Add 1 1/2 tubs of garlic and herb cheese (about half a pound) to the dish and smooth over, then layer in the sun-dried tomato spread and the pesto. Spread the remaining cheese on top of the pesto. Place a serving plate over the bowl and invert the bowl. Hold on to the edges of the waxed paper or wrap to release the cheese. Remove the waxed paper or plastic wrap. Arrange the sliced baguette along 1 side of the torta.
- Arrange carrots and tomatoes along the opposite side of the torta.
BOURSIN CHEESE AND SUN-DRIED TOMATO PIZZA
The Smokehouse in Sorrento, Victoria does an excellent Boursin pizza so I attempted to replicate it. It worked and was delicious, so here it is! They use a basil pomodoro pesto sauce but I did it the first time with just a plain basil pesto sauce. Either is fine, but I prefer the pomodoro version. I've also done it without the mozzarella, but it's better with just a little sprinkled on top. You could also substitute another cheese for the Boursin, like fetta, goat's cheese or even Philadelphia cream cheese. Awesome pizza!
Provided by Baz231
Categories European
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Spread pesto sauce over the pizza base.
- Distribute the salami evenly over the pizza.
- Roughly chop the sun-dried tomatoes and peppers and distribute evenly over the pizza.
- Crumble the Boursin cheese and distribute over the pizza.
- Sprinkle the mozzarella sparingly over the pizza.
- Transfer to the preheated Pizza Maker machine (or to a very hot oven) and cook until the crust is crisp and golden, rotating it 180 degrees half way through cooking to ensure it's cooked evenly (8 to 10 minutes).
- When the pizza is ready, remove, cut into pieces and serve immediately.
Nutrition Facts : Calories 239.8, Fat 15.4, SaturatedFat 7.1, Cholesterol 48, Sodium 1460, Carbohydrate 14.7, Fiber 3, Sugar 9.4, Protein 13
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