I throw it in eggs, toss it in salads and rice, eat it cold dipped in balsamic vinegar, and for breakfast I love to toast up some French bread and top it with some soft cheese and a few spears of garlic roasted asparagus...yum.
My new favorite meal is Pasta with Roasted Asparagus & Goat Cheese, it has a no-cook sauce and can be thrown together in the time it takes to boil the noodles. Super easy and delicious.
Pasta with Roasted Asparagus and Goat Cheese
Serves 4-6
2 bunches of fresh Asparagus, any woody parts of the stem removed
Olive Oil
2 cloves fresh Garlic, finely minced
Kosher Salt & lots of Black Pepper
1 lb. Fettuccine, Linguini, Cavatappi ~or~ pasta of your choice
6 oz. Garlic & Herb soft Goat Cheese, crumbled
3 T. Butter
1/2 c. Peas, fresh or frozen
2 T. fresh Parsley, minced
Lots of Black Pepper
Kosher Salt, to taste
Preheat oven to 450 degrees.
Bring a large pot of water to a boil for pasta. Place the Asparagus on a rimmed baking sheet lined with parchment paper; drizzle with Olive Oil, sprinkle on the minced Garlic, and season with Kosher Salt and lots of Black Pepper. Roast until tender, 9 to 11 minutes; cut into 2-inch lengths.
Warm your Peas in some boiling water ~or~ the microwave.
While asparagus is roasting, generously salt the boiling water. Add the Fettuccine, and cook according to package instructions ~or~ to your desired doneness. Set aside 1 1/2 cups of the pasta water; drain the pasta and return it to the pot.
Add the crumbled Goat Cheese, Butter, and 1/2 cup pasta water to the cooked pasta; toss to coat the pasta adding more pasta water if needed. Add the Asparagus pieces and Peas to pasta; toss to combine. Season with lots of Black Pepper and Kosher Salt. Garnish with fresh Parsley.
I also like to substitute Cherry Tomatoes for the Peas...M'm m'm...
I promise you will like this dish.
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