Asparagus, Goat Cheese and Lemon Pasta
Photo © Deb Perelman
- 1 pound 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 more for garnish
- 1 5- to 5 1/2-ounce log soft fresh goat cheese (the pre-crumbled stuff will not melt as well)
- Fresh lemon juice to taste (optional)
- Produce
- Asparagus spears, slender (1 pound)
- Lemon peel (1 tablespoon)
- Tarragon plus more, fresh (2 teaspoons)
- Cooking & Baking
- Olive oil (1/4 cup)
- Pasta & Grains
- Spiral-shaped pasta (1 pound)
- Drinks
- Lemon juice, Fresh (1)
- Other
- 1 5- to 5 1/2-ounce log soft fresh goat cheese (the pre-crumbled stuff will not melt as well)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published May 17, 2009 (3 years ago).
1,468 people saved this recipe.
