Lemon, Goat Cheese, and Asparagus Pasta

Lemon, Goat Cheese, and Asparagus Pasta

Yield: 5-6 servings | Prep Time: 5 minutes | Cook Time: 15-20 minutes

INGREDIENTS:

1 pound of penne pasta

1 pound asparagus, ends trimmed, and cut into 1 1/2 inch pieces

1/4 cup olive oil

1 tbsp. finely grated lemon peel

5 oz. log of soft fresh goat cheese (don’t buy the pre-crumbled one)

Salt and pepper, to taste

INSTRUCTIONS:

In a large pot, season water with salt and bring to a boil. Cook your pasta until al dente, about 7 minutes, then add in the asparagus and cook for 3 minutes longer.
Meanwhile, combine oil and oil in a large bowl and crumble the goat cheese in.
Drain the pasta and asparagus, while reserving 2 cups of pasta water. Add the hot pasta & asparagus to the cheese mixture. Add about 1/4 cup of the pasta water to the mixture as well. Toss to coat, adding more reserved liquid if it’s too creamy or dry, by adding the water in 1/4 cup increments. I ended up adding almost 1 1/2 cups of the reserved liquid.
Season with salt and pepper to taste.

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