Asparagus, Spinach, Goat Cheese PastaFrom ethoits 5 years ago
- 1 pound spiral-shaped pasta shopping list
- 1 pound slender asparagus spears, trimmed, cut into 1 to 1 1/2-inch pieces shopping list
- 3/4 cup peas (frozen and thawed or fresh) shopping list
- spinach (frozen, thawed and squeezed dry, or fresh. The amount is really up to you) shopping list
- 1/4 cup olive oil shopping list
- 1 tablespoon finely grated lemon peel, or to taste shopping list
- 2 teaspoons chopped fresh tarragon plus more for garnish shopping list
- 1 5 to 5 1/2-ounce log soft fresh goat cheese (the pre-crumbled stuff will not melt as well. Also, the herbed kind sort of messes with the other flavors.) shopping list
- fresh lemon juice, to taste (I like 1 big lemon) shopping list
How to make it
- Cook the pasta in a large pot of well-salted water until it is almost tender, or about three minutes less than what the package says. At that point, add asparagus and cook another two to three minutes. Drain both pasta and asparagus together, reserving one cup of pasta water.
- Meanwhile, combine olive oil, lemon peel, tarragon and cheese in a large bowl, breaking up the goat cheese as you put it in. Mix this vigorously to make a thick, creamy mixture. Add the peas and spinach. If using fresh spinach, wilt before adding it to the goat cheese mixture.
- Add hot pasta and asparagus to bowl, along with a couple splashes of the pasta water. Toss until smoothly combined, adding more pasta water if needed. Season genersously with salt and pepper, and lemon juice.
- It's not the loveliest looking meal ever, but it's delicious and super simple. Also not the best for leftovers - the goat cheese doesn't reheat all that well, so it doesn't get creamy again. I prefer to cut it in half if just cooking for a couple, or whip it up for guests so it's all gone in one sitting.
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