Not surprisingly, I cook a lot. And sometimes a recipe turns out fantastic but I know I’ll never make it again because it was just too complicated. There’s something satisfying about tackling a difficult recipe, but once you’ve done it… it’s not as magical to do it again. But when something turns out fantastic and it’s super easy then I know it’s going to be a regular feature at the dinner table. When I took a bite of this goat cheese pasta I couldn’t believe it was so easy. Seriously, get excited.
- 12 oz whole wheat pasta
- 4 oz soft goat cheese
- ½ pound fresh asparagus
- 1 tbsp butter
- Salt & pepper to taste
- Preheat the oven to 450.
- Bring a large pot of water to a boil.
- Wash the asparagus and snap about 1 inch off of the ends. Lay them out on a cookie sheet and dot with butter. I just diced the butter into chunks and sprinkled it over the asparagus. Bake at 450 for about 10 minutes.
- Add the pasta to the boiling water and cook until al dente. (This should take about as long as the asparagus.)
- Reserve 1 cup of pasta water and then drain the rest. Add the pasta water to the goat cheese and stir until creamy. Add to the pasta.
- Chop the asparagus and add into the creamy pasta. Sprinkle with salt and pepper.
Alex and I had this on Tuesday night, when I came home after drinks with a friend. I wanted to make something quickly since we were eating a little later than normal. This was the perfect solution! I’ll be totally honest with you, I had some for leftovers and I didn’t love it as much the second day, so I wouldn’t recommend reheating this one in the microwave. Luckily, it’s pretty easy to adapt depending on how much of it you want to make.
I also have a vegan brownie recipe I might need to share with you soon. They turned out better than I expected and even though I’m not vegan, I rarely have eggs in my house so recipes like that are good to have around. Now I’m just glad it’s Friday! My question today is a little selfish because I have some goat cheese left over. So tell me…