Asparagus Goat Cheese Pasta Recipes

ASPARAGUS GOAT CHEESE PASTA

Steps:

• Preheat oven to 425° F. and line a sheet pan with foil. Lay the asparagus on the sheet pan and drizzle with olive oil, salt and pepper. Toss together and spread into a single layer. Roast the asparagus for 9-12 minutes or until tender. Cut the asparagus into approximately 1 inch pieces.
• While the asparagus is roasting cook the pasta. Before draining reserve 1/2 cup of the pasta water. Drain the pasta and then add it back into the pot with the frozen peas, goat cheese, lemon zest and roasted asparagus. Season with salt and pepper.
• Stir everything together until the goat cheese melts. Stir in some of the reserved pasta water to thin out the sauce until desired consistency is achieved. Taste for seasoning and serve.

PASTA WITH GOAT CHEESE AND ROASTED ASPARAGUS

Steps:

• 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.

PASTA WITH ASPARAGUS, GOAT CHEESE, AND LEMON

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, for 9 minutes. Add asparagus to the pot. Continue cooking until spaghetti is tender yet firm to the bite, about 3 minutes. Drain spaghetti and asparagus, reserving some cooking water.
• Combine goat cheese, olive oil, basil, and lemon zest in a large bowl. Add hot spaghetti, asparagus, and 2 tablespoons of cooking water; mix well. Season with lemon juice, salt, and pepper. Serve with Parmesan cheese sprinkled on top.

PASTA WITH ASPARAGUS AND GOAT CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes.
• Meanwhile, bring a second large pot of lightly salted water to a boil over high heat. Add asparagus and blanch until they turn bright green, about 3 minutes. Remove and rinse under cold water to stop the cooking.
• Melt butter in a saucepan over medium-high heat. Whisk flour into the melted butter. Add broth and cook, stirring constantly, until sauce thickens, about 2 minutes. Mix in goat cheese and lemon zest. Add cooked spaghetti and asparagus and toss until covered in sauce.

CREAMY FETTUCCINE WITH ASPARAGUS

Steps:

• In a small skillet over medium heat, toast pine nuts, stirring often, until golden, 2 to 3 minutes.
• In a large pot of boiling salted water, cook fettuccine until al dente, according to package instructions, adding asparagus during last 5 minutes of cooking. Reserve 1 cup of pasta water; drain.
• Return pasta, asparagus, and reserved pasta water to the pot. Toss with goat cheese, mustard, dill, and toasted pine nuts. Season with coarse salt and ground pepper.

ASPARAGUS-GOAT CHEESE PASTA

Steps:

• Heat a large pan of lightly salted water to boiling over high heat.
• Peel the asparagus stalks and trim the ends.
• Cut the stalks into 2-inch pieces.
• Blanch in boiling water 3 minutes or until bright green and crisp-tender when tested with a small knife.
• With a slotted spoon, remove the asparagus and rinse under cold water to stop the cooking.
• Add the spaghetti to the boiling water and cook according to the label directions until al dente. Drain.
• Meanwhile, in a medium saucepan over medium-high heat, melt the butter.
• Blend in the flour with a whisk.
• add the broth and cook for 2 minutes, stirring constantly, until the sauce thickens.
• Blend in the goat cheese and the lemon peel.
• Toss the spaghetti with the asparagus, sauce and half the Parmesan.
• Serve with the remaining Parmesan and freshly ground black pepper.

GOAT CHEESE + PASTA + ASPARAGUS = YUM!

Steps:

• Cook your pasta in a large pot of until it is almost tender. Add asparagus and cook until firm-tender, 2-3 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 inches.
• Add hot pasta and asparagus to bowl, along with a couple slashes of the pasta water. Toss until smoothly combined, adding more pasta water if needed. Season genersously with salt, lemon pepper, and parmesan.

GOAT CHEESE PASTA WITH ROASTED ASPARAGUS

Steps:

• Preheat oven to 450°F
• 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.