Asparagus-Goat Cheese Pasta

    Asparagus-Goat Cheese Pasta


  Serves 4

  •         1 pound asparagus
  •         1/2 pound (8 ounces) thin spaghetti
  •         1 tablespoon unsalted butter
  •         2 tablespoons all-purpose flour
  •         1  14 1/2-ounce can chicken broth (or vegetable)
  •         4 ounces goat cheese (preferably flavored with herbs or garlic)
  •         1 teaspoon grated lemon peel
  •         1/2 cup grated Parmesan cheese


  1.         Bring a large pot of lightly salted water to boil over high heat.
  2.         Peel the asparagus stalks, and trim the ends. Cut the stalks into 2-inch pieces. Blanch in the boiling water 3 minutes or until bright green. With a slotted spoon, remove the asparagus and rinse under cold water. Set aside.
  3.         Add the spaghetti to the boiling water, and cook according to the label directions. Drain.
  4.         Meanwhile, in a medium saucepan over medium-high heat, melt the butter. Blend in the flour with a whisk. Add the broth, and cook for 2 minutes, stirring constantly, until the sauce thickens. Blend in the goat cheese and lemon peel.
  5.         Toss the spaghetti with the asparagus, sauce, and half the Parmesan. Serve with the remaining Parmesan and freshly ground black pepper

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