Goat Cheese Pasta with Spring Vegetables

• 1 pound Pasta (I Used Linguine)
• 4 Tablespoons Extra Virgin Olive Oil
• 2 cups Chopped Asparagus
• 1/2 whole Large Yellow Onion, Thinly Sliced
• 1 clove Garlic, Chopped
• 1 pinch Salt And Pepper, to taste
• 2 Tablespoons Flour
• 2- 1/2 cups Milk
• 1/2 cups Parmesan Cheese, Shredded
• 1/2 cups Goat Cheese Plus Extra For Garnish
• 1 cup Green Peas

1. 1.
2. Cook pasta in a pot of very salty water according to package instructions for al dente.
3. Drain and set aside.
4. 2.
5. In a large saucepan, heat olive oil over medium heat.
6. 3.
7. Add asparagus, onion and garlic into the oil and saute until fragrant, about two minutes.
8. Add salt, pepper, and flour and stir until the flour has absorbed all of the oil, to form a roux.
9. Cook an additional one minute.
10. 4.
11. Stir in the milk a little at a time, mixing well between each addition to work out any lumps of flour.
12. 5.
13. Bring sauce to a simmer, then let it thicken by simmering an additional 2-3 minutes.
14. 6.
15. Remove sauce from heat.
16. 7.
17. Stir in Parmesan cheese, goat cheese and green peas.
18. Stir until cheese has melted.
19. 8.
20. Add pasta into the sauce and toss to coat.
21. 9.
22. Top with extra crumbled goat cheese and serve immediately.

pasta, olive oil, yellow onion, clove garlic, salt, flour, milk, parmesan cheese, goat cheese, green peas

Taken from tastykitchen.com/recipes/main-courses/goat-cheese-pasta-with-spring-vegetables/ (may not work)