Pasta with Goat Cheese & Asparagus

Pasta with Goat Cheese & Asparagus
  • 2 lbs. asparagus
  • 12 oz. cavatappi or other short pasta
  • 5 oz. crumbled goat cheese
  • 4 Tbsp. butter
  • 2 – 3 Tbsp. fresh, snipped chives for garnish
  1. Preheat oven to 450°. Bring a large pot of water to a boil for the pasta. Place asparagus on large rimmed cookie sheet and dot with 1 Tbsp. butter and season with salt and pepper.
  2. Roast until tender, tossing occasionally, about 10 to 15 minutes.  Remove from oven and cut into 2 inch lengths.
  3. While asparagus is roasting, salt boiling water. Add pasta, and cook until al dente.
  4. Set aside 1 ½ cups pasta water; drain pasta and return to pot. In a medium bowl, combine goat cheese, remaining 3 Tbsp. butter and ½ cup pasta water. Season with salt and pepper and whisk until smooth.
  5. Add goat-cheese and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta.

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