Asparagus, Lemon & Goat Cheese Pasta

My husband and I got rid of cable about a year and a half ago.  For the most part, we survive without all the cable channels but the one I miss most is Food Network.  Luckily, PBS has the Create channel that has some decent cooking shows that satisfy my chef watching needs.  On Sunday night, we were watching Joanne Wier's Cooking Class and she was making something with asparagus and it looked amazing.   I was craving it all day Monday and knew I had to incorporate the green veggie into dinner. So, after searching the internet for asparagus pasta dishes I settled on this Bon Appetit Recipe with goat cheese and lemon. 

Here's the Fresh & Easy line-up:
Rotelli (you can use any spiral pasta), tarragon (I used dried), log of fresh goat cheese (MUST BUY LOG - the precrumbled stuff just will not melt as well), olive oil (not pictured), lemon, and asparagus.

First, get a pot of salted water boiling and add pasta. Cook 7 minutes. While waiting for pasta to cook, rinse and cut the asparagus into 1-1 1/2" pieces.  Add to pasta and cook an additional 3 minutes.

In a medium bowl, mix 1/4 cup olive oil, tarragon, zest of one lemon. 

Add goat cheese by crumbling it into pieces.

When pasta & asparagus are finished, reserve one cup of liquid and drain the rest.  Add back to pot and stir in the goat cheese mixture with 1/2 of the reserved liquid.  If it is dry, add more liquid until desired consistency is reached.  Mix until pasta is evenly coated. Season with salt and pepper and serve with a side salad. 

If you like goat cheese, you will LOVE this dish.  

Ingredients

• 1 pound rotelli (spiral-shaped pasta)
• 1 12oz. bag asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
• 1/4 cup olive oil
• Zest of one lemon, juice of 1/2 lemon
• 1 teaspoon dried tarragon or 2 tsp fresh tarragon
• 1 4-ounce log soft fresh goat cheese

Directions

• Cook pasta in large pot of boiling salted water until almost tender about 7 minutes. Add asparagus and cook 3 minutes longer.
• In a medium bowl, mix 1/4 cup olive oil, tarragon, lemon zest & juice. Crumble in goat cheese.
• When pasta & asparagus are finished, reserve one cup of liquid and drain the rest.  Add back to pot and stir in the goat cheese mixture with 1/2 of the reserved liquid.  If it is dry, add more liquid until desired consistency is reached.  Mix until pasta is evenly coated. Season with salt and pepper. 
  
  
  Click here for printable recipe.