Asparagus season is coming to a close here in New England but if you happen across some good-looking spears, I definitely suggest that you try this dish. It’s an Everyday Food recipe and it is indeed, as the name promises, everyday food – quick, easy and delicious. There are seriously four steps to this recipe – mash up goat cheese…
…roast asparagus and boil pasta…
…and combine. That’s it. It literally takes about ten minutes and the taste is to die for – it had Gist, the former asparagus-hater, going back for seconds!
Creamy Goat Cheese Pasta with Roasted Asparagus
Recipe courtesy of Everyday Food
- 2 bunches asparagus (2 pounds total), tough ends removed
- 4 tablespoons butter, cut into small pieces
- 12 ounces cavatappi or other short pasta
- 1 small log soft goat cheese (5 ounces), crumbled
- 2 to 3 tablespoons snipped fresh chives, for garnish
Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.
Tomorrow I am hoping to post a CSA week One update – what I did with the veggies, the recipes I used and (of course) some photos!