Boursin Rosemary Black Garlic Pasta: 25 Min

Instructions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente (1-2 minutes less than package directions). Reserve 1 cup of starchy pasta water before draining the pasta.
2. In a skillet over medium heat, melt the butter until it begins to foam. Add the minced rosemary and sauté for 60 seconds until fragrant. Simultaneously, mash the black garlic cloves in a small bowl with a fork into a smooth paste.
3. Lower the heat to low. Stir the black garlic paste into the rosemary butter. Add the Boursin cheese and 1/4 cup of the reserved pasta water, stirring constantly with a whisk or wooden spoon until the cheese melts into a smooth, glossy sauce.
4. Add the cooked pasta to the skillet. Toss vigorously over low heat for 1-2 minutes, adding more pasta water a tablespoon at a time until the sauce clings to the pasta. Season with cracked black pepper and remove from heat immediately.