Since I’ve started eating more seasonally, I’ve become more aware that certain foods have an incredibly short “season.” Asparagus is the first one that comes to mind. I have literally been buying bunches of asparagus weekly, knowing that the season is short-lived.
I’ve enjoyed it roasted and sautéed, over toast and under poached eggs, on salads and as sides. This pasta dish was actually one of our favorite ways of enjoying this stalky vegetable. It couldn’t be easier to prepare, and was the perfect way to celebrate the weather finally feeling like spring!
Pasta with Goat Cheese and Asparagus
Keywords: entree side vegetarian asparagus cheese pasta spring
- 1 lb. short whole wheat pasta
- 2-3 tbsp. olive oil
- 1 lb. asparagus spears, trimmed and cut into 1″ pieces
- 1 1/2 tbsp. lemon juice
- 6 oz. goat cheese
- 2-3 scallions, chopped
- Fresh basil, to taste
- Pinch of red pepper flakes
1. Cook pasta according to package directions. Reserve 1/2 cup cooking water.
2. Meanwhile, in separate pan, heat olive oil over medium heat. Add asparagus, mix in lemon juice, cover and cook about 8-10 minutes, under tender.
3. Drain pasta. Immediately add cooked asparagus, and goat cheese, breaking it up as you stir it in with the pasta. Slowly add reserved cooking water 1 tbs. at a time, until you’ve reached desired consistency. Toss together with scallions, basil and red pepper flakes. Serve and enjoy.