Recipe by Expat in Holland
This recipe was given to me by my friend Gail. I believe she said she obtained it from Food and Wine Magazine. It is a lovely pasta dish that is both elegant and yummy. It may be served as a main dish or as a side dish to grilled meat or chicken.
Top Review by Soobeeoz
Reading the list of ingredients I thought this would be really good, and I wasn't disappointed. We loved it. It's elegant enough for a dinner party, yet quick and simple enough to make often. I just had the left-overs for lunch, and could easily have it again for dinner tonight. Thank you for a fantastic recipe I plan to make again soon.<br/><br/>I came across this recipe while browsing earlier, made it for dinner and upon coming back to leave a review realised I'd made the dish and left a review over 6 years ago! Shame on me for not having made it again sooner. Everyone loved it.
- 3⁄4 lb farfalle pasta or 3⁄4 lb bow tie pasta
- 1⁄4 cup olive oil
- 1 red onion, small and finely diced
- 3⁄4 lb asparagus spear, sliced into 1-inch pieces
- 1⁄2 teaspoon crushed red pepper flakes
- 2 tablespoons lemon juice
- 1 tablespoon lemon peel, grated
- 6 tablespoons goat cheese
- 1 tablespoon chives, snipped
- 1⁄2 cup parmesan cheese, grated
Directions See How It's Made
- In a pot of boiling water, blanch asparagus for 2 minutes. Drain, rince with cold water and set aside.
- In another large pot, cook pasta as directed. Drain.
- Meanwhile, in a deep skillet, heat olive oil. Add onion and cook until softened.
- Add asparagus and red pepper flakes to onion in pan and saute for 4 minutes.
- Add pasta, lemon juice, and lemon peel to skillet and mix well. Add salt and pepper to taste.
- Add goat cheese and chives and toss to combine well.
- Remove and plate pasta and top with parmsean.