Prep 5 mins
Cook 15 mins
I was at the market the other day and noticed that spring veggis are now here! When I see asparagus at the store, I know it is spring time. More time outside, and less by the stove cooking! This really can't be called a recipe, more of a framework. Use whatever vegetables you can get fresh. I like it with the flavors associated with spring: asparagus, artichokes and herbs. I think roasted red pepers and sun dried tommatoes would also be fantastic. To cook the asparagus, I think it is easiest to add them to the pasta about 3 minutes before it is finished. Drain it all together. Make sure the water is salted well to keep the bright green color. Also, if your artichokes are packed in oil, use that in place of the olive oil.
- 8 ounces pasta, I like tagliatelle
- 4 ounces fresh goat cheese
- 1 (6 ounce) jar artichokes, drained
- 1⁄2 bunch asparagus, trimmed and blanched, cut into 1/2 inch pieces
- 1 bunch arugula or 1 bunch parsley or 1 bunch basil, chopped
- 2 small tomatoes, chopped
- 1 tablespoon olive oil
- Boil water for pasta, cook till desired doneness.
- chop the veggis into bite size or smaller pieces. Crumble the cheese and mix with veggis and oil.
- Drain pasta and toss with the veggi/cheese mixture till the cheese melts.
- Serve hot.