Boursin cheese with Cappellini Pasta

Boursin is a French cream cheese with garlic and herbs. It is a very famous and intense tasting cheese.

As an addition to some more garlic in a bit of milk and pasta water it goes well with all kinds of pasta. It is a quick way to prepare a cheese sauce.

Boursin was the first rich cream cheese with a heavy taste of garluc and herbs here in Germany. In the last decade, many other cheese makers have produced their version of this cheese. Often less hearty and more cheap. Boursin is no longer sold in most supermarkets and is not available at the discounters.

Recipe for 2:
200 g of cappellini pasta
150 g Boursin
4 cloves of garlic
1 shallot
50 ml milk
1 tbsp butter
Pasta water
Parsley

Chop shallot and garlic and saute in butter. Add Boursin and milk and melt the cheese.
Cook the pasta and keep some water.
Add pasta water and pasta.
Finish with a little parsley.