I love asparagus and goat cheese, and the idea of both on pasta was something I had to try. Asparagus is one of our first local vegetables that is in season here in New York, and a great time to make this recipe!
This recipe is easy enough to prepare, and the result is a tasty, unique pasta dish.
1 lb rotini or other pasta of your choice
1 lb asparagus
1/4 cup olive oil
1 tablespoon lemon peel (grated finely)
5oz log goat cheese
Clean your asparagus, and snap the woody ends off with your hands. It is easier to do this with your hands (my kids like to do it), since the hard part will naturally break off (rather than trying to guess or feel where the stem is too woody).
Cut into into approx. 1/2″ to 1″ pieces.
Cook your pasta according to the instructions, leaving it a bit al dente. I like to use something like angel hair or spaghetti for this recipe.
Combine your olive oil and lemon peel, crumbling in the goat cheese.
Drain your pasta and asparagus, but save about a cup of the water.
Mix the pasta, asparagus, and about 1/4 cup of the reserved cooking liquid, adding in the oil/lemon/cheese mixture. Toss gently, adding more liquid if needed.
Add salt and pepper to taste.