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Place a wheel of Boursin in the centre of an ovenproof dish.
Arrange lemon halves around it, cut side down.
Add 4-6 sliced banana shallots and a small bulb of garlic with the top cut off.
Drizzle with olive oil and season with 1 tsp black pepper and 2 tsp each of oregano and basil.
Bake for 40 minutes at 375°F.
Meanwhile, boil Paccheri according to the packet instructions and set aside—keep the water (you can use large rigatoni too).
Take the tray out of the oven when garlic is soft and squeeze out the lemon juice and garlic.
Add your cooked pasta with some of the pasta water and fresh basil leaves.
Mix everything together until well combined.
Serve with lemon zest for an extra burst of flavour.