It's Spring! It's Spring! It's Spring! I love using spring vegetables fresh from the farm and this recipe uses asparagus an abundant spring veggie at the moment. The recipe idea came from Smitten Kitchen a wonderful cooking blog that I suggest everyone check out: http://smittenkitchen.com/ She uses a few more ingredients in her brew; such as tarragon which I didn't have handy when I wanted to try it out, but I'm sure would be tasty next time around. She also used olive oil instead of reserved pasta water, but that is a personal choice. I added Parmesan for a little more kick. This recipe is fast and easy.
Aparagus and Goat Cheese Pasta
2 cups pasta (preferably spiral or penne)
1 bunch slender asparagus spears trimmed and cut into pieces
1 5- to 5 1/2-ounce log soft fresh goat cheese
1 cup reserved pasta water
1/2 cup Parmesan Cheese or to taste
Fresh lemon juice to taste
Boil the pasta and in the last 3 minutes add the aparagus, once cooked drain (reserving at least 1 cup of pasta water) add the goat chees and parmesan and lemon juice to the pasta and asparagus and mix, adding in the pasta water to help melt the goat cheese and mix everything together. Simple and delicious! Enjoy.
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