Goat Cheese + Pasta + Asparagus = Yum!

Submitted by sofie-a-toast

"Hahah my friend gave me this recipe and in lack of any other name, she put this as the email subject line. Works for me :) Just a fair warning: make sure you like goat cheese before making this recipe as it is definitely the predominate taste."

 

• Ready In: 15mins
• Ingredients: 9
• Serves: 6

ingredients

• 1 lb penne or 1 lb fusilli
• 1 lb slender asparagus spear (cut into 1- to 1 1/2-inch pieces)
• 1⁄4 cup olive oil
• 1 tablespoon grated lemon peel
• 1 tablespoon freshly chopped tarragon
• 1 (5 ounce) log soft fresh goat cheese
• salt
• lemon pepper
• parmesan cheese

directions

1. Cook your pasta in a large pot of until it is almost tender. Add asparagus and cook until firm-tender, 2-3 minutes. Drain both pasta and asparagus together, reserving one cup of pasta water.
2. Meanwhile, combine olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it inches.
3. Add hot pasta and asparagus to bowl, along with a couple slashes of the pasta water. Toss until smoothly combined, adding more pasta water if needed. Season genersously with salt, lemon pepper, and parmesan.

Reviews

[foodieforpeace]

Made this for the first time tonight. Delicious and so easy!

 

[Mrs Goodall]

So yummy! So easy. Decided to make as a side dish, but could easily have eaten it as a main course! Thanks Sofie! Made for Culinary Quest 2014, Int'l Agents of Quest!

 

[Deantini]

O-M-G - this dish is absolutely sensational and a MUST try if you like goat cheese. We could not get over just how good it is; your eyes roll back in your head on the first try. I used farfalle pasta and otherwise followed the recipe to a T. Do use the grated lemon peel, it really adds depth of flavour to the dish that you will not get from lemon juice. It will be a contender for the best dish of the ZWT 8 tour. Made by a fellow Bistro Babe

 

[Annacia]

Sofie, your so right, yum! I didn't have tarragon so used the basil that I had on hand and that tasted fine to me. Love, love, love the goat cheese and it's lovely flavor supported the other ingredients perfectly. Oh yes, I only had a small slice of lemon left so I just squeezed the juice into this (maybe 1/2 a tsp). I'm so happy that I found this, it's amazingly simple and delicious with a pinch of pink Himalayan salt sprinkled on top. :D