Chardonnay makes its return! Chardonnay is a truly versatile wine that pairs well with a lot of the common flavors and ingredients found in cold weather recipes. That’s why when I was trying to create a vegetarian option that could work as a main or side dish, I knew I wanted to do a pasta. What pairs better with pasta than a creamy cheese like Boursin and a cold glass of chardonnay? The herbs in the cheese as well as the added herbs in the dish make for a rich and complex pasta sure to pair well with a hearty white wine.
· 1/2c fresh basil
· 1/2c fresh parsley
· 1lb ziti noodles
· 4, 5oz blocks of herbed Boursin cheese
· 15oz Ricotta
· 3/4c heavy cream
· 1/4c finely grated parmesan
· 2c shredded mozzarella
· Salt and red pepper flakes to taste
Preheat oven to 350F.
Boil and drain ziti noodles reserving 1c pasta water.
In a large saucepan, add pasta water, Boursin, ricotta, 1c mozzarella, and heavy cream. Stir consistently until all cheese has melted.
Add salt to taste and red pepper flakes (I usually add about a quarter to half a teaspoon).
Finely chop parsley and basil and stir into cheese sauce.
In a 9x13” pan, add cooked noodles and pour over the cheese sauce.
Gently stir together and top with remaining mozzarella and parmesan.
Bake the ziti for 30-45 minutes or until everything is thoroughly heated and golden brown on top. Top with additional chopped basil and parsley for garnish. Enjoy!