Creamy Goat Cheese And Asparagus Orecchiette Recipes

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CREAMY GOAT CHEESE AND ASPARAGUS FARFALLE



Creamy Goat Cheese and Asparagus Farfalle image

This recipe was given to me by my friend Gail. I believe she said she obtained it from Food and Wine Magazine. It is a lovely pasta dish that is both elegant and yummy. It may be served as a main dish or as a side dish to grilled meat or chicken.

Provided by Expat in Holland

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 lb farfalle pasta or 3/4 lb bow tie pasta
1/4 cup olive oil
1 red onion, small and finely diced
3/4 lb asparagus spear, sliced into 1-inch pieces
1/2 teaspoon crushed red pepper flakes
2 tablespoons lemon juice
1 tablespoon lemon peel, grated
6 tablespoons goat cheese
1 tablespoon chives, snipped
1/2 cup parmesan cheese, grated
salt
pepper

Steps:

  • In a pot of boiling water, blanch asparagus for 2 minutes. Drain, rince with cold water and set aside.
  • In another large pot, cook pasta as directed. Drain.
  • Meanwhile, in a deep skillet, heat olive oil. Add onion and cook until softened.
  • Add asparagus and red pepper flakes to onion in pan and saute for 4 minutes.
  • Add pasta, lemon juice, and lemon peel to skillet and mix well. Add salt and pepper to taste.
  • Add goat cheese and chives and toss to combine well.
  • Remove and plate pasta and top with parmsean.

Nutrition Facts : Calories 523.9, Fat 18.6, SaturatedFat 4.3, Cholesterol 11, Sodium 208.7, Carbohydrate 71.6, Fiber 5.1, Sugar 4.2, Protein 18.3

FETTUCCINE WITH MORELS, ASPARAGUS, AND GOAT CHEESE



Fettuccine with Morels, Asparagus, and Goat Cheese image

Categories     Milk/Cream     Mushroom     Pasta     Vegetarian     Quick & Easy     Goat Cheese     Asparagus     White Wine     Spring     Gourmet

Yield Serves 4 to 6 as a first course

Number Of Ingredients 10

1/2 cup minced shallot
2 tablespoons unsalted butter
1/2 cup dry white wine
1/2 cup chicken broth
1/2 pound fresh morels (available seasonally at specialty produce markets and some supermarkets), washed well, patted dry, and trimmed
1/2 cup heavy cream
6 ounces mild goat cheese such as Montrachet, crumbled (about 1 1/2 cups)
3/4 pound asparagus, trimmed, cut into 1/2-inch pieces, and cooked in boiling salted water for 2 to 3 minutes, or until tender
1/4 cup minced fresh chives
3/4 pound fettuccine

Steps:

  • In a heavy skillet cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the wine, and simmer the mixture until the wine is reduced by half. Add the broth and the morels, sliced crosswise, and simmer the mixture, covered, for 10 minutes, or until the morels are tender. Add the cream and the goat cheese and cook the mixture over low heat, stirring, until the cheese is melted. Stir in the asparagus, the chives, and salt and pepper to taste and keep the sauce warm. In a kettle of boiling salted water cook the fettuccine until it is al dente, drain it well, and in a bowl toss the pasta with the sauce.

GOAT CHEESE AND ASPARAGUS CROSTINI



Goat Cheese and Asparagus Crostini image

Provided by Valerie Bertinelli

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 7

12 spears asparagus, trimmed
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
12 slices baguette, cut on the diagonal
1 clove garlic
6 ounces goat cheese
1 cup cherry tomatoes, halved

Steps:

  • Preheat a grill pan over medium-high heat and preheat the broiler.
  • Drizzle the asparagus with some of the olive oil. Toss to coat and then sprinkle with salt and pepper. Place on the grill pan and cook until tender and grill marks form, 3 to 5 minutes per side, depending on the thickness of the asparagus. Remove, let cool slightly and cut into 2- to 3-inch pieces, about the size of the bread.
  • Brush the bread on both sides generously with oil and place on a baking sheet. Rub the garlic all over one side of each slice. Broil until golden and crispy, 2 minutes per side. Remove and let cool slightly.
  • Slather some of the goat cheese on the garlicky side of each piece of bread, then top each with 2 to 3 pieces of the grilled asparagus and a few of the cherry tomatoes. Return to the oven just until the cheese is melted and warmed, about 2 minutes.

PASTA WITH GOAT CHEESE AND ROASTED ASPARAGUS



Pasta with Goat Cheese and Roasted Asparagus image

Categories     Sauce     Cheese     Pasta     Roast     Goat Cheese     Asparagus     Boil

Yield serves 4

Number Of Ingredients 6

2 bunches asparagus (2 pounds), tough ends removed
5 tablespoons unsalted butter, cut into small pieces
Coarse salt and freshly ground pepper
12 ounces cavatappi or other short pasta shape
5 ounces fresh goat cheese, crumbled
2 to 3 tablespoons snipped fresh chives, for garnish

Steps:

  • Preheat oven to 450°F. Place asparagus on a large rimmed baking sheet; dot with 2 tablespoons butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes. Remove from oven and cut into 2-inch lengths.
  • Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Reserve 1 1/2 cups pasta water; drain pasta, and return to the pot.
  • In a bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup reserved pasta water. Season with salt and pepper, and whisk until smooth.
  • Add goat-cheese mixture and asparagus to pot; toss with pasta to combine, adding enough additional pasta water to create a thin sauce to coat pasta. To serve, divide among shallow bowls, and garnish with chives.

CREAMY GOAT CHEESE AND ASPARAGUS ORECCHIETTE



Creamy Goat Cheese and Asparagus Orecchiette image

An incredibly tasty pasta dish with a bit of a kick from Food & Wine. (I'd have this every week if I could!)

Provided by Glori-B

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3/4 lb orecchiette
1/4 cup extra virgin olive oil
1/2 medium red onion, finely diced
3/4 lb asparagus spear, cut into 1/2 inch lengths
1/2 teaspoon red pepper flakes
2 tablespoons lemon juice, freshly squeezed
1 teaspoon lemon zest, finely grated
salt & freshly ground black pepper, to taste
2 tablespoons fresh goat cheese
1 tablespoon chives, snipped
freshly grated parmesan cheese, for serving

Steps:

  • In a large pot of boiling salted water, cook the orecchiette until just al dente. Drain the orecchiette, reserving 2/3 cup of the cooking water.
  • Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over moderately low heat until softened, about 5 minutes. Add the asparagus and crushed red pepper and cook over moderate heat until crisp-tender, about 5 minutes.
  • Add the orecchiette and the reserved cooking water to the skillet along with the lemon juice and zest season with salt and pepper. Cook, stirring, until the orecchiette is al dente and the asparagus is just tender, about 2 minutes. Add the goat cheese and chives and stir until melted. Transfer the pasta to bowls and serve with Parmesan cheese.

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