#springpeas

This Boursin pasta with spring peas is a creamy and flavorful dish that comes together quickly for a satisfying meal. The Boursin cheese adds richness and depth to the sauce, while the peas bring a burst of freshness. Perfect for a cozy night in or a quick weeknight dinner.

Ingredients: 8 ounces pasta. 1 cup fresh or frozen peas. 1/2 cup Boursin cheese. 2 tablespoons olive oil. 2 cloves garlic, minced. Salt and pepper to taste. Grated Parmesan cheese for topping. Fresh chopped parsley for garnish.

Instructions: Cook the pasta according to package instructions. During the last 2 minutes of cooking, add the peas to the boiling water. Drain the pasta and peas, reserving 1/2 cup of pasta water. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant, about 1 minute. Add the cooked pasta and peas to the skillet. Stir in the Boursin cheese until melted and creamy, adding reserved pasta water as needed to loosen the sauce. Season with salt and pepper to taste. Serve hot, topped with grated Parmesan cheese and fresh chopped parsley.

Prep Time: 10 minutes

Cook Time: 15 minutes

A lighter version of the classic Coq Au Vin, perfect for the spring season with fresh peas and a burst of flavors from white wine and herbs.

Ingredients: 4 bone-in, skin-on chicken thighs. Salt and black pepper to taste. 2 tablespoons olive oil. 4 slices bacon, chopped. 8 ounces mushrooms, sliced. 1 onion, finely chopped. 2 cloves garlic, minced. 1 cup dry white wine. 1 cup chicken broth. 1 tablespoon tomato paste. 1 teaspoon dried thyme. 1 bay leaf. 1 cup fresh peas. 2 tablespoons chopped fresh parsley.

Instructions: Add salt and pepper to the chicken thighs. Put olive oil in a big skillet and heat it over medium-high heat. Place chicken thighs on the pan with the skin side down. Cook for 5 minutes on each side until they are browned. Take the chicken out of the pan and set it aside. Put chopped bacon in the same pan and cook it until it's crispy. Put the garlic, onion, mushrooms, and mushrooms in the pan and cook them until they get soft. Add the tomato paste, bay leaf, white wine, and chicken broth. Put the lid back on the pan and let the chicken cook for 20 minutes. After 5 minutes, add fresh peas to the pan and cook for another 5 minutes. Take out the bay leaf, add some chopped parsley on top, and serve hot.

Prep Time: 15 minutes

Cook Time: 35 minutes