Monday, March 28, 2011

Creamy Goat Cheese Pasta with Roasted Asparagus

I had a subscription to Everyday Food several years ago, and this is the one recipe that I've saved and made over and over again. Whenever spring rolls around and I start seeing asparagus on sale at the grocery store, I immediately think of this recipe. It's a snap to make... you combine the goat cheese and a little butter with hot pasta cooking water to make a creamy, no-cook sauce. Then toss it with your pasta and roasted asparagus. Easy peasy.

I usually leave out the chive garnish, just to make this that much easier. John, however, prefers to add crumbled bacon. Do what you will, but please don't make the same mistake I did the first time I cooked this: the recipe says to reserve 1 1/2 cups of the pasta cooking water, but then instructs you to only put 1/2 cup in the sauce (and add the rest incrementally, if needed). Since I often fail at reading directions, I dumped in the entire cup and half of water. The sauce was a little thin, to say the least. 

Creamy Goat Cheese Pasta with Roasted Asparagus
from 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

1.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.

2.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.

3.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.

Serves 4

Download a printable recipe.

1 comment:

Anonymous said...

OMG - Asparagus is my FAVORITE veggie - Brussels being my next favorite. I haven't made asparagus with pasta in a while. Guess what we're having for dinner tonight...

All My Love, Auntie :) xoxoxoxoxoxoxo