Asparagus, Goat Cheese and Lemon Pasta

Courtesy of smittenkitchen.com

Photo by Alyssa D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    pound spiral-shaped pasta

  • 1

    pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces

  • 1/4

    cup olive oil

  • 1

    tablespoon finely grated lemon peel

  • 2

    teaspoons chopped fresh tarragon plus more for garnish

  • 1

    5- to 5 1/2-ounce log soft fresh goat cheese (the pre-crumbled stuff will not melt as well)

  • Fresh lemon juice to taste (optional)

Directions

Cook your pasta in a large pot of well-salted water until it is almost tender, or about three minutes shy of what the package suggests. Add asparagus and cook until firm-tender, another two to three minutes. Drain both pasta and asparagus together, reserving one cup of pasta water. Meanwhile, combine olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it in. Add hot pasta and asparagus to bowl, along with a couple slashes of the pasta water. Toss until smoothly combined, adding more pasta water if needed. Season genersously with salt and pepper, and lemon juice if you feel it needs a little extra kick. (We did.)

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