1 pound Penne pasta
1 pound slender asparagus spears, trimmed, cut into 1 inch pieces (or seasonal veggie)
1/4 cup olive oil
1 tablespoon lemon zest about one lemon
2 teaspoons chopped fresh tarragon
1 5-ounce log soft fresh goat cheese
Fresh parsley for garnish
- Cook your pasta in a large pot of well-salted water until it is almost tender.
- Add asparagus and cook until firm-tender.
- Drain both the pasta and asparagus together. Don’t forget to save a cup of pasta water.
- Combine olive oil, lemon zest, olives, tarragon and goat cheese (the pre-crumbled cheese does not melt as well) in a large bowl. Crumble the cheese as you add it.
- Toss in the hot pasta and asparagus and a couple tablespoons of the pasta water.
- Mix the ingredients until smoothly combined, adding more pasta water if needed.
- Season with salt and pepper, and add a couple drops of lemon juice for more flavor. Then garnish with parsley.
- Asparagus with capers, lemon and herbs (independent.co.uk)
- Lemon, Carrot and Parsley Quinoa Cakes (foodandeverydaylife.wordpress.com)
- Second helpings: Thanks to a pioneering farmer, you can now enjoy asparagus in the autumn (independent.co.uk)
- Jamie’s Italian, Nottingham (dreamsonpapyrus.wordpress.com)