August 19, 2014

asparagus, lemon and tarragon pasta

Yum
 So one of my thoughts when choosing a recipe for my blog... "is it simple to make?" and most of them fall somewhere near that.  This recipe is exactly that... simple and quick.  It would be perfect for a Sunday afternoon after church, busy weeknight, or when cooking for a large group.

Although it is simple it has a BIG taste and is full of flavors that go well together.  It can be dressed up in a number of different ways.  I wanted to give you this... which is amazing just like it is or you can throw in fresh/sun-dried tomatoes, capers, almonds, or mushrooms, etc. You get the picture:) 

Servings 4-6
Total Time 15 minutes

INGREDIENTS
  • 1 pound pasta
  • 1 pound asparagus, trimmed and cut into 1 inch pieces
  • 1/4 cup olive oil
  • 1 lemon juiced and the peel finely grated
  • 2 teaspoons chopped fresh tarragon plus more for garnish
  • 1 garlic clove, minced
  • 1 5- to 5 1/2-ounce log soft fresh goat cheese (the pre-crumbled stuff will not melt as well), at room temp

     

INSTRUCTIONS

Bring a large pot of salted water to a boil. Add pasta and three minutes before its cooking time is up, add the asparagus.  Drain both pasta and asparagus together, reserving one cup of pasta water.  Return the pasta and asparagus back to the pot.


While you are waiting for the pasta water to boil, combine olive oil, lemon peel, tarragon, and garlic.  Stir until well combined.


Add the cheese, breaking up the goat cheese as you go.


 Stir until combined and then stir in 1/2 teaspoon of salt and some freshly ground black pepper.


Add the cheese mixture to the pasta, along with a bit (1/4 cup) of the pasta water. Toss until smoothly combined, adding more pasta water if needed. Season to taste with additional salt and pepper.


Enjoy!!!

8 comments:

  1. I don't think I like goat cheese. What do you think would be a good alternative

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  2. You don't think? give it a try. It's fabulous!

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  3. I don't like goats cheese either, you can try any other fresh white cheeses.

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  4. What do you do with the lemon juice?

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  5. Maybe cream cheese would work?

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  6. Shrimp would be a great addition - what do you think?

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  7. When is the lemon juice added?

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  8. The second step should say, "combine olive oil, *lemon juice*, lemon peel, terragon, and garlic."

    As a side note, 1/2 teaspoon of dried terragon works just fine.

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