I pulled this pasta together on a whim last weekend while trying to put together what I thought would be a cold pasta salad that we could quickly pull from the fridge this week. As I was putting the dish together I quickly realized this pasta would be much better served hot allowing the goat cheese to melt and resulting in a nice, creamy dish. I am very happy with this little change in plans and I could not be more pleased with the results.
This asparagus and goat cheese pasta is a quick and easy dinner that easily comes together in under 20 minutes. The lemon and asparagus add a seasonal touch to the dish and a nice balance to the creamy and slightly tangy goat cheese. Not only is it healthy but it’s a light and flavorful meal making it the perfect summertime pasta dish. This pasta can be eaten on it’s on own or topped with your choice of protein such as chicken or sausage. If your looking for a simple meal that really allows the seasons produce to shine then this meal is just for you.
- 1 (13 oz.) box whole wheat Penne pasta
- 4 oz. goat cheese
- 1lB. Asparagus ends trimmed and cut into 1" pieces
- ½ cup frozen peas
- 3 Tablespoons good olive oil
- 1½ Tablespoons lemon juice
- ½ Teaspoon salt
- ¼ Teaspoon pepper
- ½ cup reserved pasta water
- Additional salt and pepper to taste
- Cook pasta according to package directions. Add peas and asparagus to the water the last 5 minutes of cooking. RESERVE ½ CUP OF THE PASTA WATER before draining.
- Transfer pasta, asparagus and peas to a large bowl.
- Whisk the oil, lemon juice, pasta water, salt and pepper in a small bowl. Pour over the pasta, stirring to combine.
- Add in the goat cheese and mix until pasta is well coated.
- Add in additional salt and pepper to taste. Serve immediately.