Summer Pasta Skillet
In this dish, the crisp, just-off-the-cob corn and lush, mildly acidic tomato keep things fresh and light, providing a clever foil for the heavier notes of the Boursin and bacon. But who are we kidding? This is comfort food, Southern California style, and we love the creamy smoke!
Our tip: As you’re cooking, add a tablespoon of water to the skillet here or there, as needed to help keep the ingredients moist and moving — and the cheese spread evenly through the dish.
8 oz farfalle pasta
8 slices applewood bacon, chopped
2 cobs corn, kernels removed
1 pt cherry tomatoes, halved
5.2 oz Boursin Garlic & Fine Herbs Gournay Cheese
2 Tbsp water
- Using a deep skillet, cook the pasta according to the packages directions, until it’s al dente, and then drain and set aside.
- In the same skillet, cook bacon over medium-high heat until crispy. Set the bacon aside, and leave some of the bacon grease in the skillet.
- Add the corn and a splash of water to the bacon grease and for 5 minutes. Add the tomatoes and cook for another 5 minutes. Turn off the heat.
- Add the pasta, bacon, Boursin, water to the skillet and stir until cheese is combined.