Goat Cheese, Lemon, and Asparagus Pasta
A creamy, tangy, and delicious pasta!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
- 1 pound of penne pasta
- 1 pound asparagus, ends trimmed, and cut into 1 1/2 inch pieces
- 1/4 cup olive oil
- 1 tbsp finely grated lemon peel
- 5 oz log of soft fresh goat cheese, don't buy the pre-crumbled one
- Salt and pepper, to taste
In a large pot, season water with salt and bring to a boil. Cook your pasta until al dente, about 7 minutes, then add in the asparagus and cook for 3 minutes longer.
Meanwhile, combine oil and oil in a large bowl and crumble the goat cheese in.
Drain the pasta and asparagus, while reserving 2 cups of pasta water. Add the hot pasta & asparagus to the cheese mixture. Add about 1/4 cup of the pasta water to the mixture as well. Toss to coat, adding more reserved liquid if it's too creamy or dry, by adding the water in 1/4 cup increments. I ended up adding almost 1 1/2 cups of the reserved liquid.
Season with salt and pepper to taste.