1.22.2010

Pasta with Creamy Goat Cheese Sauce and Asparagus

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I think I saw this pasta recipe on Everyday Food and was won over by its simpleness. All this sauce requires is goat cheese and pasta water, yet it tastes very rich. I served it to my parents once and they didn't even complain. That my friend, is a big deal.

On the side we had salad with red lettuce, endive, arugula from our container garden, heart of palms, artichokes and olives. The husband made a tasty mustard dressing with fancy tarragon mustard, shallots, vinegar and olive oil.

Pasta with Creamy Goat Cheese Sauce and Asparagus
Serves 4
3/4 lb of pasta, elbow, bow tie, or penne work well here
4 oz of goat cheese
1 lb or so of asparagus, trimmed and cut into 1 inch pieces
olive oil
salt and pepper
Fresh herbs such as basil and parsley, chopped
Pasta water

1) Cook pasta al dente.
2) While pasta is cooking, drizzle asparagus with olive oil, season, and roast in oven at 375 degrees for about 20 minutes.
3) Transfer pasta to a serving bowl, add goat cheese (I cut it up), herbs, asparagus, seasoning and a bit of the pasta water. Mix well until everything is coated with the cheese. Add more water if needed to get a nice creamy consistency.

This is best served immediately.

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