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.

Pumpkin Walnut Baked Brie

I was asked to bring an appetizer for Thanksgiving dinner (yes it has taken me this long to update my blog!). This was my first time having brie. I will make this easy appetizer again. This recipe came from Joelen's blog. http://joelens.blogspot.com/2008/11/pumpkin-walnut-baked-brie.html

Pumpkin Walnut Baked Brie
1 cup pumpkin puree
1 cup dark brown sugar
1/2 cup chopped walnuts
1 large round of brie

Preheat oven to 350 degrees.
Slice brie round if half, horizontally and place in an ovenproof dish.
Combine pumpkin, sugar, and walnuts.
Spread half of pumpkin mixture on top of brie.
Top with the other half of the brie.
Spread the remaining pumpkin mixture on top of brie.
Bake for 5-7 minutes until warmed through.
Serve with crackers or crostini.

Cheese and Fruit Plate-with wine of course

This fruit and cheese plate could be a meal on its on, but my husband also needed the tilapia sandwiches I served with this. I used Gouda cheese, Bartlett pears, and wheat crackers. The wine was a Mandolin Pinot Noir. The wine is from Monterey County in California. The wine paired wonderfully with the cheese. The wine had a fruity quality to it, but was a nice balanced wine.