For tonight's dinner, I opted to use up the ginormous stalks of asparagus that D and I picked up at the Boulder farmers' market over a week ago. The stalks were still nice and firm -- and tasted delish!
Pasta with Asparagus and Goat Cheese
makes 4 servings
16 oz pasta (I used gemelli)
large bunch asparagus, ends snapped off, rinsed, and cut into 1-2" pieces
3 oz goat cheese
1/4 cup olive oil
1 teaspoon fresh rosemary, chopped fine
zest of one lemon
juice from 1/2 a lemon
fine sea salt
freshly ground black pepper.
1. Bring a large pot of water to boil. As the water begins to boil, add a pinch of fine sea salt.
2. Cook the pasta according to the manufacturer's instructions.
3. Meanwhile, in a large mixing bowl, combine the goat cheese, olive oil, rosemary, lemon zest, and lemon juice. Stir together with a fork. Set aside.
4. When 3 minutes of cooking time remains for the pasta, add the asparagus to the water.
5. When cooking is complete, drain the pasta and asparagus; save one cup of pasta water.
6. Add the cooked pasta and asparagus into the mixing bowl with the goat cheese mixture. Stir to combine with a wooden spoon. Add some of the pasta water if the mixture is too dry. Season with fine sea salt and black pepper to taste.
7. Serve immediately. Garnish with more finely-chopped fresh rosemary if desired.
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