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Asparagus, goat cheese, and lemon combine to make this lovely and simple spaghetti dish that I often make in the summer. It is super easy and ready in about 15 minutes, so it’s a great recipe for dinner midweek or a fast weekend lunch.
I’ve never used goat cheese in cooking until this dish. And it was SO good. I love the consistency of goat cheese and how it coats everything to make it so creamy good. It’s so smooth and the lemon gives you that refreshing bite and tang. This is definitely a spring time dish to make one evening! It makes a lot so if you’re having dinner guests over and don’t want to stress about a difficult dish to make, make this one. It’ll seem as if you’re some kind of pasta pro 😉
This goat cheese, lemon, & asparagus pasta. Easy! I had all the ingredients and it took no time to whip up after work. I threw in chicken for some protein but you can omit it if you aren’t a fan.
Ingredients:
1 pound spiral-shaped pasta
1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
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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 generously with salt and pepper, and lemon juice if you feel it needs a little extra kick.
From: allrecipes