Wednesday, April 7, 2010

Pasta with Goat Cheese and Roasted Asparagus

I just saw this recipe in the new Everyday Food cookbook Fresh Flavor Fast. I love goat cheese and asparagus, so I knew I would have to make this dish. It was a perfect spring dish that came together quickly.

Pasta with Goat Cheese and Roasted Asparagus
from Fresh Flavor Fast from Everyday Food

2 bunches asparagus (2 pounds), tough ends removed
5 tbsp unsalted butter, cut into small pieces
salt and pepper
12 oz cavatappi or other short pasta
5 oz fresh goat cheese, crumbled
2 to 3 tablespoons snipped fresh chives, for garnish (omitted)
1/2 tsp crushed red pepper flakes (added)

Preheat oven to 450 degrees.
Place asparagus on large baking sheet.
Dot with 2 tbsp butter and season with salt and pepper.
Roast until tender, tossing occasionally, about 10 to 15 minutes.
Remove from oven and cut into 2 inch pieces.
Meanwhile, bring a large pot of water to a boil.
Cook pasta until al dente according to package directions.
Reserve 1 & 1/2 cups of pasta water, drain pasta, and return to pot.
In a bowl, combine goat cheese, remaining 3 tbsp butter, red pepper flakes, and 1/2 cup pasta water.
Season with salt and pepper, and whisk until smooth.
Add goat cheese mixture and asparagus to pot, toss with pasta to combine.
Add pasta water to create a thin sauce to coat pasta.
Serve in shallow bowls and garnish with chives.