Pasta With Goat Cheese, Lemon, and Asparagus
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 1 lb fusilli
- 1 lb asparagus spear, trimmed, cut into 1- to 1 1/2-inch pieces
- 1⁄4 cup olive oil
- 1 tablespoon grated lemon peel
- 2 teaspoons chopped fresh tarragon
- 5 1⁄2 ounces log soft fresh goat cheese
directions
- Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 7 minutes.
- Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer.
- Meanwhile, combine oil, lemon peel, and chopped tarragon in large bowl. Coarsely crumble in goat cheese.
- Drain pasta and asparagus, reserving 1 cup cooking liquid.
- Add hot pasta, asparagus, and 1/4 cup reserved cooking liquid to bowl with cheese mixture.
- Toss to coat, adding more reserved liquid if dry.
- Season pasta to taste with salt and pepper.
- Transfer to shallow platter.
- Garnish with tarragon sprigs.
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