I just got home from the lake. Hard to believe it was -4 degrees just a few days ago, as it was 77 degrees at the lake today, a gorgeous day for a walk!
There was still ice all over the water. I got a three mile walk in with one friend, then waited a half hour and another friend joined me for another three mile walk.
I made some pasta this morning, and I’m most happy I don’t have to cook dinner as I’m worn out now! This is my idea of “fast food”. It’s quick and easy to make and pretty delicious with a glass of wine! This is the type of dish that works perfectly with frozen basil if you remember to cut a bunch in the summer and toss it in a bag in the freezer.
Baked Boursin and Tomato Pasta
2 pkg’s 5oz Boursin Garlic & Fine Herbs cheese
2 lbs grape tomatoes
4 green onions, sliced
6 cloves garlic, minced
1 cup fresh (or frozen) basil, sliced
6 tbs olive oil
Salt and pepper to taste
Red pepper flakes to taste
1 lb portobella mushrooms
1 lb penne pasta
Preheat Oven to 400 degrees.
Unwrap & place Boursin Cheese in the center of a large casserole dish. Place the tomatoes around the cheese.
Add the green onions, garlic, and basil on top of the cheese and tomatoes.
Top with the olive oil, salt, pepper & red pepper flakes. Bake for 15-30 min or until you see the tomatoes start to take on color & some have slightly split or burst. Remove & set aside.
While your cheese is baking, cook pasta in salted water, and chop and sauté the mushrooms in butter or bacon grease.
Top cheese and tomato mixture with drained pasta and sautéed mushrooms, stir, and add a little heavy cream if the pasta seems too dry.
When I got home, Cosmo and Siri cat were curled up together in the living room. It would be lovely if one of them would got fix me a cup of tea or pour a glass of wine for me!