Sunday Supper: Pasta With Asparagus And No-Cook Goat Cheese Sauce Recipe
- 2 bunches asparagus (about 2 pounds)
- 4 tablespoons butter
- 12 ounces short pasta of your choice (I use penne)
- Small (5-ounce) log soft goat cheese
- 2 to 3 tablespoons fresh chives, chopped
- Preheat the oven to 450 degrees. Meanwhile, bring a large pot of water to a boil. Remove tough ends from asparagus, and place on a large baking sheet; scatter 1 tablespoon butter over asparagus, and sprinkle with salt and pepper. Roast asparagus until tender, about 12 minutes, tossing stalks occasionally. Cut aspargus into 2-inch pieces.
- Combine the goat cheese, the remaining 3 tablespoons butter, and 1/2 cup of the pasta water in a medium bowl. Season with salt and pepper; whisk till smooth. Add the goat-cheese mixture and the asparagus to the pasta. Toss everything to combine, adding more of the reserved water if needed so that sauce coats pasta. Serve garnished with chives.
bunches, butter, pasta, goat cheese, fresh chives
Taken from www.seriouseats.com/recipes/2008/04/sunday-supper-pasta-with-asparagus-and-nocook.html (may not work)