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

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Pasta with Goat Cheese, Lemon, and Asparagus Recipe | Epicurious.com image

Don't be tempted to buy precrumbled goat cheese, despite the time savings?it won't melt as well.

Provided by @MakeItYours

Number Of Ingredients 6

1 pound fusilli or rotini (spiral-shaped pasta)
1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
1/4 cup olive oil
1 tablespoon finely grated lemon peel
2 teaspoons chopped fresh tarragon plus sprigs for garnish
1 5-to 5 1/2-ounce log soft fresh goat cheese

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.

*** Explore more Pasta With Goat Cheese, Lemon, And Asparagus Recipe | Epicurious.com Recipes »

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