Step 1

Cook pasta according to package directions. Reserve some cooking liquid. While the pasta is cooking, heat a large saute pan over medium heat. Add a tablespoon of olive oil and the garlic.

Step 2

Cook the garlic for 30 seconds (be careful not to burn it, if you do, start over). Add the frozen peas. If you are using another vegetable, I would steam it first. Peas take no time to cook, but larger veggies take longer.

Step 3

Add the chicken broth and wine to the pan. Bring the mixture up to a bubble.

Step 4

Stir in the Boursin cheese.

Step 5

Add the cooked pasta.

Step 6

Add the sundried tomatoes, dill, lemon pepper, and a grind of fresh pepper.

Step 7

Add half of the Parmesan and toss well. If the sauce is too thick, add a bit of the pasta water.

Step 8

Top with pine nuts and the remaining Parmesan cheese.