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Notta Pasta and Asparagus with Boursin

Notta Pasta and Asparagus with Boursin Recipe

Locally grown asparagus with peas and parsley nicely pair with rice pasta and creamy Boursin sauce. It's a spring-inspired dish that makes an elegant side for any entrée . . . all year long.


6-1 cup servings.


15 minutes to assemble
10 minutes to cook
Total time: 25 minutes


1/2-16 oz box (8 oz) Notta Pasta Linguine
1-5.2 oz package Boursin cheese, room temperature
1/3 cup milk
2 tablespoons lemon juice (1 large lemon)
1 teaspoon grated lemon peel
1/2 teaspoon garlic powder
Salt and pepper
1 lb fresh asparagus
1-10 oz box frozen peas
1/2 cup chopped Italian parsley (flat leaf)




  1. Put a large pot of generously salted water on to boil.
  2. Cut Boursin into pieces and add to blender along with milk, lemon juice, lemon peel and garlic powder. Blend until smooth. Salt and pepper to taste.
  3. Trim asparagus bottoms and cut diagonally into 1 inch pieces. Cook in boiling water until just tender (2-5 minutes) depending on thickness of stalks. With a slotted spoon or Chinese sieve, remove pieces and cool in cold water. Drain.
  4. Boil pasta in asparagus water according to box directions, until al dente. Add peas and asparagus. Cook 30 seconds and drain. Pour into bowl.
  5. Immediately, add Boursin sauce and parsley. Toss until well combined and serve.


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Notta Pasta and Asparagus with Boursin

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