Pasta with Goat Cheese and Roasted Asparagus

Happy Monday all. I made this lucious dish last night. After you cook the pasta it takes about 15 minutes to put together. Because I'm not doing dairy I'm always looking for interesting recipes to use goat cheese.

Note: Goat milk has a completely different composition than a cow, for that reason it fits into a non-dairy diet (thank goodness or I'd have to kill myself, no cheese for the rest of my life, AHHHHH)

There are so many goat cheese options now, it's wonderful. Especially Trader Joe's (again sorry Alabama). Any log of goat cheese will do for this recipe. If you feel like you need meat you could add some baked chicken or a pork chop. However, Michael and I just had this dish and some toast. Lots of protein in that cheese. It is rich tasting, creamy and the roasted asparagus had an amazing flavor to the whole dish. Keep out a whole cup of pasta water, so you can thin it out more if you want.

Pasta with Goat Cheese and Roasted Asparagus

This corkscrew pasta turns sophisticated with a creamy no-cook sauce. It's a dream to make: Just whisk together goat cheese, pasta water, and butter, and toss with cavatappi and asparagus.

INGREDIENTS Serves 4.

2 bunches asparagus (2 pounds total), tough ends removed

4 tablespoons butter, cut into small pieces

12 ounces cavatappi or other short pasta

1 small log soft goat cheese (5 ounces), crumbled

2 to 3 tablespoons snipped fresh chives, for garnish

DIRECTIONS

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.

First published

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