Pasta With Goat Cheese, Lemon, And Asparagus
Serves: 3
Keyon Hand
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
42
Sourness
36
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 7 minutes
2
Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer
3
Meanwhile, combine oil, lemon peel, and chopped tarragon in large bowl
4
Coarsely crumble in goat cheese
5
Drain pasta and asparagus, reserving 1 cup cooking liquid
6
Add hot pasta, asparagus, and 1/4 cup reserved cooking liquid to bowl with cheese mixture
7
Toss to coat, adding more reserved liquid if dry
8
Season pasta to taste with salt and pepper
9
Transfer to shallow platter
10
Garnish with tarragon sprigs
11
Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 7 minutes
12
Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer
13
Meanwhile, combine oil, lemon peel, and chopped tarragon in large bowl
14
Coarsely crumble in goat cheese
15
Drain pasta and asparagus, reserving 1 cup cooking liquid
16
Add hot pasta, asparagus, and 1/4 cup reserved cooking liquid to bowl with cheese mixture
17
Toss to coat, adding more reserved liquid if dry
18
Season pasta to taste with salt and pepper
19
Transfer to shallow platter
20
Garnish with tarragon sprigs