Creamy Goat Cheese and Asparagus Orecchiette

Total Time
30mins
Prep
15 mins
Cook
15 mins

An incredibly tasty pasta dish with a bit of a kick from Food & Wine. (I'd have this every week if I could!)

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Ingredients

Nutrition

Directions

  1. In a large pot of boiling salted water, cook the orecchiette until just al dente. Drain the orecchiette, reserving 2/3 cup of the cooking water.
  2. Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over moderately low heat until softened, about 5 minutes. Add the asparagus and crushed red pepper and cook over moderate heat until crisp-tender, about 5 minutes.
  3. Add the orecchiette and the reserved cooking water to the skillet along with the lemon juice and zest season with salt and pepper. Cook, stirring, until the orecchiette is al dente and the asparagus is just tender, about 2 minutes. Add the goat cheese and chives and stir until melted. Transfer the pasta to bowls and serve with Parmesan cheese.