# What You'll Need:
→ Pasta
01 - 12 ounces dried pasta such as penne or fusilli
→ Roasted Tomatoes
02 - 14 ounces 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
→ Sauce
07 - 5.3 ounces 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
# Steps to Follow:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - Arrange the halved cherry tomatoes on the tray. Drizzle with olive oil and season with sea salt, black pepper, and dried herbs. Toss well to coat evenly.
03 - Roast tomatoes for 20 to 25 minutes, stirring once, until softened and caramelized.
04 - While tomatoes roast, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/4 cup of cooking water, then drain.
05 - Return drained pasta to the pot off the heat. Add Boursin cheese and reserved pasta water. Stir until cheese is melted and coats the pasta.
06 - Add roasted tomatoes with their juices, heavy cream if desired, chopped parsley, and lemon zest. Toss gently to combine all components.
07 - Serve immediately, garnished with additional parsley, freshly grated Parmesan cheese, and extra black pepper as desired.
