When I'm in a hurry to eat dinner, I always turn to pasta. In the time it takes to boil the pasta, I can make a quick and flavorful sauce. This recipe is one of my go-to favorites for March because it highlights the pure, clean deliciousness of asparagus. There's no cream in the sauce — the smooth richness is from tangy goat cheese. Fresh lemon zest brightens the whole dish, making a bowl of it feel like a breath of warm Spring air. It's super easy and the perfect light meal, so get the recipe and
1 pound fusilli or rotini (spiral-shaped pasta)
1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
1/4 cup olive oil
1 tablespoon finely grated lemon peel
2 teaspoons chopped fresh tarragon plus sprigs for garnish
1 5-to 5 1/2-ounce log soft fresh goat cheese
- Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 7 minutes.
- Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer.
- Meanwhile, combine oil, lemon peel, and chopped tarragon in large bowl. Coarsely crumble in goat cheese.
- Drain pasta and asparagus, reserving 1 cup cooking liquid. Add hot pasta, asparagus, and 1/4 cup reserved cooking liquid to bowl with cheese mixture. Toss to coat, adding more reserved liquid if dry. Season pasta to taste with salt and pepper. Transfer to shallow platter. Garnish with tarragon sprigs.
- Pasta, Main Dishes