Menu Enter a recipe name, ingredient, keyword...

Asparagus, goat cheese and lemon pasta

By

April 11, 2012

Google Ads
Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • 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)

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

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.)

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.)

‚Äč

You'll also love

Review this recipe

Leeann Chin Chicken Lemon Sauce Ricotta Pancakes with lemon