Ingredients:

  • 1 wheel (5.2 oz / 148g) Garlic & Fine Herbs Boursin Cheese
  • 1 medium lemon, halved
  • 4 cloves (20g) garlic, smashed
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 tsp (2.5g) cracked black pepper
  • 1/4 tsp (1.5g) sea salt
  • 12 oz (340g) penne or rigatoni
  • 1/2 cup (120ml) reserved pasta cooking water
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 tbsp (6g) fresh lemon zest
  • 1/4 cup (15g) fresh Italian parsley, chopped

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Place the Boursin wheel in the center of a 9x13-inch baking dish.
  3. Arrange the lemon halves (cut side up), smashed garlic cloves, and olive oil around the cheese.
  4. Season the oil and garlic with salt and pepper.
  5. Bake for 25–30 minutes until the garlic is mahogany-colored and the cheese is softened and slightly golden on top.
  6. While the cheese is roasting, bring a large pot of salted water to a boil and cook pasta according to package instructions, pulling it out 1–2 minutes before al dente.
  7. Scoop out 1/2 cup (120ml) of the starchy pasta water before draining the noodles.
  8. Remove the baking dish from the oven. Carefully remove the lemon halves and garlic cloves.
  9. Squeeze the roasted lemon juice directly over the Boursin cheese.
  10. Toss the al dente pasta into the baking dish with the reserved pasta water.
  11. Stir in the grated Parmesan cheese, fresh lemon zest, and chopped parsley until a smooth, cohesive sauce forms.