This elegant yet simple pasta dish celebrates the fresh flavors of spring with vibrant green asparagus and creamy, tangy goat cheese. The fettuccine provides a perfect canvas for the rich butter sauce, which is gently warmed to create a silky coating without curdling the cheese. Fresh chives add a mild oniony bite and a pop of color, making this meal as beautiful as it is delicious. It’s an ideal choice for a quick weeknight supper or a light lunch that feels sophisticated. The combination of texturesâÂÂthe tender-crisp asparagus and the chewy pastaâÂÂcreates a harmonious bite every time. Serve it with a simple green salad and a glass of white wine for a complete, comforting experience that brings a touch of farm-to-table freshness to your kitchen.
Pasta With Goat Cheese And Asparagus
Description
This elegant yet simple pasta dish celebrates the fresh flavors of spring with vibrant green asparagus and creamy, tangy goat cheese. The fettuccine provides a perfect canvas for the rich butter sauce, which is gently warmed to create a silky coating without curdling the cheese. Fresh chives add a mild oniony bite and a pop of color, making this meal as beautiful as it is delicious. It&# 226;ÂÂs an ideal choice for a quick weeknight supper or a light lunch that feels sophisticated. The combination of texturesâÂÂthe tender-crisp asparagus and the chewy pastaâÂÂcreates a harmonious bite every time. Serve it with a simple green salad and a glass of white wine for a complete, comforting experience that brings a touch of farm-to-table freshness to your kitchen.Ingredients
Directions
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Snap off and discard the tough woody ends of the asparagus, then trim and scrape the stalks if necessary.
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Slice the asparagus spears diagonally into 1/4-inch thick pieces.
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In a large kettle, bring 3 quarts of water to a rolling boil.
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Add the fettuccine to the boiling water and cook vigorously for 9 to 12 minutes, until al dente.
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In the last 2 minutes of pasta cooking, add the sliced asparagus to the boiling water to blanch it.
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Drain the pasta and asparagus together in a colander.
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Return the drained pasta and asparagus to the warm kettle or transfer to a large serving bowl.
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Immediately add the butter and goat cheese to the hot pasta, tossing gently until the butter melts and the cheese creates a creamy sauce.
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Season with freshly ground pepper and toss in the chopped chives just before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 136.2kcal
- % Daily Value *
- Total Fat 1.4g3%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 13.6mg1%
- Total Carbohydrate 26.6g9%
- Dietary Fiber 14.3g58%
- Sugars 12.9g
- Protein 15.0g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The heat from the freshly drained pasta is sufficient to melt the butter and soften the goat cheese without needing a stovetop saucepan, which helps prevent the cheese from becoming grainy.
For a richer sauce, you can reserve a splash of the pasta cooking water and add it while tossing to emulsify the cheese and butter.
If the asparagus spears are very thick, you may need to blanch them for a full 3-4 minutes to ensure they are tender.
Serve immediately while the pasta is hot to ensure the best texture and flavor distribution.
