Awhile back I made a feta pasta with cherry tomatoes and mentioned I wanted to make a version with Boursin cheese as well. Today is that day and I have to say I prefer the Boursin cheese version. It's sweeter because the tanginess of the feta overwhelmed the sweetness of the cherry tomatoes, but the Boursin does not. This is a very easy recipe to throw together on a weeknight. This version would serve at least two you can double the recipe for more. I was surprised how different this tasted all due to the type of cheese.
The ingredients:
Garlic and Herb Boursin cheese 1 block
1 pint of cherry tomatoes
drizzle of olive oil (apprx 2 TBSP)
black pepper sprinkled all over
pasta of choice (I used cavatappi)
1-1.5 tsp garlic or garlic powder
1 TBSP Calabrian pepper paste or spicy pepper paste from Italy
some chopped spinach (I used frozen but fresh would work as well)
The recipe:
In a small casserole dish spread the tomatoes and drizzle with the olive oil and sprinkle with pepper. Make a well in the middle for the Boursin cheese and drizzle some olive oil on top with the pepper. Bake in a preheated oven at 400 degrees for 30 minutes.
While that bakes, cook your pasta until al dente.
Once the tomatoes and Boursin are done remove from the oven and squash the tomatoes until the juices are released and combine with the cheese. You will have chunks of the tomato skins left. Add the pepper paste, garlic, and spinach and mix to combine.
Once the pasta is done cooking toss in the sauce or add pasta to a bowl and top with the sauce, whichever you prefer.
Note: if doubling the recipe use a 9x13 casserole dish and you will want 2-3 pints of cherry tomatoes and 2 blocks of Boursin cheese.
Some special ingredients I used:
I used a spicy Calabrian pesto infused olive oil, this would be great with regular olive oil, or a basil infused one as well.
I used the spicy pepper paste I have been adding to most of my pasta dishes it is not super spicy but adds a bit of spice.
