Spring is just beginning and the first vegetables of the season are starting to grow. For those with asparagus patches, this means fresh daily harvests of crisp, delicious asparagus. Now is the time to get creative and find new ways to prepare it. If you want to start your own asparagus patch, March and April are great months to get planting!
This is a quick, easy recipe that is perfect for weeknight meals and is absolutely delicious. Substitute an herbed goat cheese for even more flavor.
Creamy Goat Cheese Pasta with Roasted Asparagus
- 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.