Friday, May 11, 2007

Pasta with goat cheese and roasted asparagus

From Everyday Food, May 2007
This recipe couldn't be simpler or more delicious. Just 5 ingredients!

2 lbs. asparagus, ends snapped off
4 tablespoons butter, cut into cubes
12 oz. cavatappi (corkscrew) or other short pasta
5 oz. goat cheese
2-3 tablespoons snipped fresh chives, for garnish

1. Preheat oven to 450 degrees. Bring a large pot of water to boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occassionally, 10 to 15 minutes; cut into 2-inch lengths.

2. While aspargus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.

3. In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.

550 cal, 20.3 g fat, 7.4 g fiber
Serves 4

No comments: