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.

Creamy Asiago Orzo

Ok, so I lied... I had told everyone to check back in today for a warm soup recipe but when I got home from work last night I was HUNGRY and soup just didn't seem like it would fit the bill. So, I decided to make Italian Parmesan Crusted Chicken with Asiago & Lemon Orzo by Sarcastic Cooking.  I'll post about the chicken later because I do not want to take away from the star of this show - the orzo. It is creamy and scrumptious and I recommend you make this instant! This orzo recipe reminds me of a favorite risotto recipe except foolproof and without constant stirring. It's really a win win.

So, here are the main players in the orzo: 

Flour, Italian seasoned bread crumbs, orzo, asiago cheese, lemon, onion, butter, 2% milk, salt, pepper, and red pepper flakes (you caught me, not ALL items in my pantry are F&E but MOST are) **Note: I cut the original recipe in half and omitted the dill because I am not a huge fan **

First, boil a pot of water and cook orzo as directed on package.

While your waiting on the orzo, melt your butter and add your chopped onion. Saute until translucent. Add garlic and saute about a minute more. 

Add flour and wisk until well combined then add milk and wisk until well combined and lump-free.

ADD CHEESE! (I accidentally added too much cheese but then just added a little extra milk to smooth it out.) The consistency should be smooth and creamy, not sticky. 

Add the salt, pepper, red pepper flakes, lemon zest & juice.

About the time you finish your sauce, the orzo should also be done - drain it and add it to the cream mixture.

Mix the sauce and orzo together until evenly coated. Transfer to a baking dish. Combine melted butter and Italian seasoned bread crumbs - sprinkle over the top of the dish.  Top with extra asiago cheese. Bake for 15-20 minutes. Then serve and enjoy! The hubby and I both loved this dish and I will definitely be making it again.

I served it with a simple Italian Parmesan crusted chicken breast and it was delish.  I'll be sure to post that recipe later. 

Thanks for reading!