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quick spring vegetable pasta.

I am finally getting around to following up to this  post about a big bunch of asparagus I got from the farmer's market.  Now that the spring vegetables are winding down and giving way to summer ones, I thought it would be great to enjoy the last bit of asparagus while I can!  This pasta is super easy and it uses things I always have on hand to make a cream sauce out of goat cheese.  Yummy and light for a quick dinner in....
spring veggie pasta with goat cheese.
1 cup orrechiette
1 small bunch asparagus, trimmed and cut into bite sized pieces
1/3 cup frozen peas
1-2 tbsp goat cheese
zest of one lemon
splash of fat free half and half
salt and pepper to taste
Preheat oven to 400 degrees.  In a small pan, add asparagus, drizzle with olive oil and sprinkle with salt and pepper.  Roast for 15 minutes until tender.  Meanwhile, cook pasta according to package instructions.  With about 1-2 minutes left on the pasta timer, add the frozen peas.  Drain pasta (removing peas) and return to pan.  
 Add goat cheese and half and half.  Heat over low heat gently until cheese is melted, stirring occasionally.  Add lemon zest, asparagus, peas, salt and pepper and continue stirring to incorporate all the flavors.  To serve, garnish with a last swipe of lemon zest, fresh cracked pepper and maybe a sprinkle of fresh herbs. 

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