Best Asparagus Goat Cheese And Lemon Pasta Recipes

PASTA WITH ASPARAGUS, GOAT CHEESE, AND LEMON

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, for 9 minutes. Add asparagus to the pot. Continue cooking until spaghetti is tender yet firm to the bite, about 3 minutes. Drain spaghetti and asparagus, reserving some cooking water.
• Combine goat cheese, olive oil, basil, and lemon zest in a large bowl. Add hot spaghetti, asparagus, and 2 tablespoons of cooking water; mix well. Season with lemon juice, salt, and pepper. Serve with Parmesan cheese sprinkled on top.

PASTA WITH GOAT CHEESE, LEMON, AND ASPARAGUS

Steps:

• 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.

PASTA WITH GOAT CHEESE, LEMON, AND ASPARAGUS

Steps:

• 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.

PASTA WITH LEMON, ASPARAGUS, TOMATOES, PEPPERS, PINENUTS AND GOAT CHEESE

Steps:

• Quickly toast the pinenuts in very hot olive oil. Remove the pinenuts from the oil and set both aside. Roast the peppers and put them in a bag to steam. Peel and cut into strips. [I was also making Grilled Eggplant Stacks so it was easy to roast the peppers first.] Put peppers into a very large mixing or serving bowl. Add the halved tomatos, diced green onions, lemon zest and toasted pine nuts. In a food processer, combine the lemon juice, olive oil, whole grained dijon mustard and garlic. Process until garlic is finely chopped and ingredients are incorporated. Meanwhile cook pasta. [If you can't find a fusilli bucati corti, a regular fusilli might be okay, or even a gemelli or radiatore. I'd probably go for the radiatore, because texture is part of the appeal.] About two minutes before the pasta is done, throw the pencil asparagus into the boiling water with the pasta. Cook until both the pasta and the asparagus are al dente. Drain and add to the bowl with the vegetables and pine nuts. Toss with the lemon/olive oil/mustard/garlic mixture. Crumble the goat cheese [don't substitute feta - it's too sharp and dry] into the pasta and toss again. The goat cheese will melt into the pasta and hold all the ingredients together. Enjoy! Texture, as well as taste is important in this recipe. The whole grained dijon, curly lemon zest, toasted crunchy pinenuts and shaped pasta help make this a special dinner. This recipe makes BUNCH. Four of use devoured it and there was still some left for two of us to eat cold [which was also fabulous] for lunch the next day. I would post a picture of this if I could In addition to tasting sooooo good - it's just really pretty, too.

ASPARAGUS, GOAT CHEESE AND LEMON PASTA

Steps:

• Cook your pasta in a large pot of well-salted water until it is almost tender, or about three minutes shy of what the package suggests. Add asparagus and cook until firm-tender, another two to three minutes. Drain both pasta and asparagus together, reserving one cup of pasta water. Meanwhile, combine olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it in. 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 and pepper, and lemon juice if you feel it needs a little extra kick.

PASTA WITH GOAT CHEESE, LEMON, AND ASPARAGUS RECIPE | EPICURIOUS.COM

Steps:

• 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
• 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.