Lemon pasta doesn’t sound very Mexican, but then again, count up all the Italian restaurants from Cancún down to Tulum — the place is loaded with them! Lemon Pasta is a dish you can make at home instead of running out to your nearest Italian restaurant.
Lemon Boursin Pasta
1 package of Boursin (I used a garlic & herb spreadable cheese) rrc
3 lemons, cut in half.
3 heads of garlic, with papery skin removed and top cut off.
1 small red onion, thinly sliced
1 Tbsp. Fines Herbes
Salt and pepper to taste
¼ c. good quality olive oil
1 pound cooked pasta (I used small shells)
1 c. baby spinach
* Set oven at 350°. for 30 minutes
For the sauce:
Place the Boursin in the middle of a baking pan. Put the lemons on the side of the cheese, cut side down, add the onions.
Add the garlic to the pan and pour the olive oil over the cheese, lemon, and garlic.
Sprinkle the Fines Herbes, salt and pepper over the pan.
Bake for 30 minutes. Cook pasta while the sauce is baking.
Remove the pan and carefully push down on the lemons with a fork to release the juice. Discard the lemons.
Carefully remove the garlic and release the cloves from the head. Return the cloves to the pan.
Mix the ingredients in the pan until you form a sauce. If it seems a bit thick, add a bit more olive oil.
Add the spinach and combine; the spinach will wilt.
Add the drained pasta. The sauce will heat the pasta.
NB: I made this for a party, and felt it needed a bit more, so I added sautéed mushrooms and crumbled bacon.
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