# Components:
→ Pasta
01 - 12 oz dried pasta, such as penne or fusilli
→ Roasted Tomatoes
02 - 14 oz cherry tomatoes, halved
03 - 2 tablespoons olive oil
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon black pepper
06 - 1 teaspoon dried Italian herbs or herbes de Provence
→ Cheese Sauce
07 - 5.3 oz (1 package) Boursin Garlic & Fine Herbs cheese
08 - 1/4 cup reserved pasta water
09 - 2 tablespoons heavy cream, optional
10 - 1 tablespoon freshly chopped parsley, plus more for garnish
11 - Zest of 1 lemon, optional
→ Toppings
12 - Freshly grated Parmesan cheese, for serving, optional
13 - Freshly ground black pepper
# Method:
01 - Preheat oven to 400°F and line a baking tray with parchment paper.
02 - Arrange halved cherry tomatoes on the tray. Drizzle with olive oil and sprinkle with sea salt, black pepper, and dried Italian herbs. Toss to coat then roast for 20 to 25 minutes, stirring once, until soft and caramelized.
03 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain.
04 - Return drained pasta to the pot, off heat. Add Boursin cheese and reserved pasta water, stirring until cheese melts and coats pasta evenly.
05 - Add roasted cherry tomatoes with juices, heavy cream if using, chopped parsley, and lemon zest. Toss gently until well combined.
06 - Serve immediately, garnished with additional parsley, Parmesan cheese, and a sprinkle of freshly ground black pepper.
