Prepare the Pasta:

Bring a large pot of salted water to a boil.

Add the pasta and cook according to the package instructions until al dente.

Before draining, reserve about 1 cup of the pasta cooking water for later. Then, drain the pasta and set aside.

Cook the Garlic:

While the pasta is cooking, heat a large sauté pan over medium heat.

Add the olive oil and minced garlic to the pan.

Sauté for about 30 seconds, just until the garlic is fragrant but not browned.

Add Vegetables and Liquids:

To the sauté pan with garlic, add the frozen peas, chicken or vegetarian broth, and white wine.

Stir to combine and bring to a simmer.

Incorporate the Boursin Cheese:

Reduce the heat to low and add the Boursin cheese to the pan.

Stir continuously until the cheese has melted into the broth and wine, creating a creamy sauce.

Combine Pasta with Sauce:

Add the cooked pasta to the sauté pan with the sauce.

Toss well to ensure the pasta is evenly coated.

If the sauce is too thick, gradually add the reserved pasta cooking water until you achieve your desired consistency.

Final Touches:

Stir in the sun-dried tomatoes, dill, and lemon pepper seasoning.

Season with fresh pepper to taste.

Sprinkle half of the grated Parmesan cheese and toss everything together once more.

Serve:

Divide the pasta among plates or bowls.

Garnish with the remaining Parmesan cheese and toasted pine nuts before serving.