Thursday, July 15, 2010

Pasta with Goat Cheese and Roasted Asparagus


Pasta with Goat Cheese and Roasted Asparagus
slightly adapted from Everyday Food

2 bunches asparagus (2 pounds), tough ends removed
2-3 Tablespoons olive oil
16 ounces Gemelli pasta (or other short pasta shape)
2 Tablespoons butter
7 ounces fresh goat cheese, crumbled
2-3 Tablespoons snipped fresh chives, for garnish

Preheat oven to 450 degrees.  Cut asparagus into 2 inch pieces and coat with olive oil, using your hands.  Sprinkle with salt and pepper.  Roast until tender, tossing occasionally, 10 to 15 minutes.  Meanwhile, bring a large pot of water to boil; add a generous amount of salt.  Cook pasta until al dente according to package instructions.  Reserve 1 cup pasta water; drain pasta, and return to pot.  In a bowl, combine goat cheese, 2 Tablespoons butter, and 1/2-1 cup cup reserved pasta water until a thin sauce is created to coat pasta.  Season with salt and pepper, and whisk until smooth.  Add goat-cheese mixture and asparagus to pot; toss with pasta to combine.  To serve, divide among shallow bowls, and garnish with chives.

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