Creamy Goat Cheese and Asparagus Farfalle

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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
•  salt
•  pepper

Directions

1. In a pot of boiling water, blanch asparagus for 2 minutes. Drain, rince with cold water and set aside.
2. In another large pot, cook pasta as directed. Drain.
3. Meanwhile, in a deep skillet, heat olive oil. Add onion and cook until softened.
4. Add asparagus and red pepper flakes to onion in pan and saute for 4 minutes.
5. Add pasta, lemon juice, and lemon peel to skillet and mix well. Add salt and pepper to taste.
6. Add goat cheese and chives and toss to combine well.
7. Remove and plate pasta and top with parmsean.