I picked up a bunch of asparagus at the grocery store recently with no idea about what I was going to do with it. I like asparagus but James isn't a huge fan of it so when I was in search of a lunch dish that wasn't a sandwich, I turned to pasta. Not exactly a light lunch but I knew we were having a light dinner so it balances out, right? ;)
The combination of the creamy and tangy goat cheese with the still crunchy asparagus was perfection. Adding lemon juice and zest along with tomatoes and parsley made for a really awesome lunch that came together in the time it took to cook the pasta. Reserving a little pasta water to add to the goat cheese made for an easy sauce, too.
Goat Cheese and Asparagus Pasta
½ lb. pasta shapes
½ lb. asparagus spears, trimmed, cut into 1½-inch pieces
zest and juice from ½ lemon
¼ cup cherry tomatoes, halved
2 oz. goat cheese
2 tbsp. parsley, minced
Kosher salt and freshly ground black pepper, to taste.
1. Bring a large pot of salted water to a boil and cook pasta to package directions. During the final 3 minutes of cooking, add in asparagus. Reserve about ½ cup hot pasta water.
2. Drain pasta and asparagus and run under cool water for about 10 seconds, just enough to stop the cooking.
3. Return pasta to the pot and place back on stove top. Add in zest and lemon juice, tomatoes, goat cheese, and parsley. Stir to combine, adding pasta water as needed. Season to taste with salt and pepper. Heat gently if necessary before serving.
adapted from Bon Apetit