Posts
It's officially spring now. There are new buds on our trees every day & the wisteria in the front yard is blooming. The doggies are taking longer naps in the sunshine & we're sipping beer in the backyard most afternoons. It's almost warm enough for a dip in the springs. Actually, it is warm enough for a dip. We took the first one of the year yesterday & then tucked into a big bowl of this bright, lemon-y pasta. I love this time of year.
Asparagus Penne with Lemon-Tarragon Goat Cheese, for 2
adapted form Smitten Kitchen
1/2 lb. whole wheat penne pasta
1/4 c. soft goat cheese
1 tbsp. fresh tarragon, minced
1 tsp. lemon zest
2 large cloves garlic, minced
1 small bunch of asparagus, cut into 1" pieces
1 tbsp. olive oil
salt to taste
pepper to taste
Bring a pot of salted water to boil & cook the pasta according to package directions. Meanwhile, heat the olive oil in a saute pan over medium heat. Add asparagus & cook until bright green, about 3 minutes, add the garlic & cook until fragrant, 1 minute more. Salt & pepper to taste.
Toss the goat cheese, lemon zest, tarragon, a pinch of salt & a pinch of pepper in a bowl. Mash all ingredients together with a fork.
Toss all ingredients (pasta, asparagus & cheese mixture) together until the pasta is well coated. Serve immediately.
4 comments:
Can't wait to make this!
Do you have any meat, fish or poultry recommendations for this dish?
Nice, lots of healthy stuff going on in there!
Shane: I think this would team up well with a pork tenderloin. Tarragon is great with pork.
Lindsay: Lots of healthy stuff that I dumped a bunch of goat cheese on! Kind of negated the healthy. Kind of.
I couldn't find any fresh tarragon, so I decided to get 6 oz of sockeye salmon and dill. I ended up halving the pasta. It was way too much food for Mark and I, but we ate it all because it was so delicious.
Post a Comment