Wednesday, July 8, 2009

Pasta with Goat Cheese, Lemon, Asparagus

Adapted from Bon Appetit

So here's the deal. I replaced the tarragon with mint because i think it goes well with peas and asparagus, but do whatever you choose.


3/4 box of fusilli (spiral-shaped pasta)
1 pound asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
1/2 bag of frozen peas
1/4 cup olive oil
1 tablespoon finely grated lemon peel (save lemon to squeeze on dish later)
2 teaspoons chopped fresh tarragon plus sprigs for garnish (or mint)
1 4- to 5-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.
While pasta and asparagus is boiling, boil the peas separately till tender (about 5-7 minutes).
Meanwhile, combine oil, lemon peel, and chopped tarragon (or mint) in large bowl. Coarsely crumble in goat cheese.
Drain pasta and asparagus, and peas, reserving 1 cup cooking liquid from the pasta. Add hot pasta, asparagus, peas and 1/4 cup reserved cooking liquid to bowl with cheese mixture. Toss to coat, adding more reserved liquid if dry (I found that 3/4 cup worked best for me...just test it.) Season pasta liberally with salt and pepper to your taste. Squeeze the lemon on the pasta and toss, also to your taste. Transfer to shallow platter.