Another Fast and Fabulous weeknight meal. I set a timer for this one. The entire meal was on the table in 30 minutes, and that included boiling the water!
Asparagus is just starting to show up at our markets, and to me this signifies spring just as much as the blossoms on my apple trees, or the longer warmer days. Spring means abundance of plants, and best among them is the fresh and tender vegetables. (I am counting down the days to fava beans, just saying) This pasta pairs asparagus with lemon, adds a little goat cheese for creaminess (and to guarantee Little Man eats) with some kalamata olives thrown in for good measure. I would like to tell you it made great leftovers too, but I have no idea as several of us ate seconds.
Asparagus Goat Cheese Pasta
10 oz +/- dried pasta of your choice
1 tablespoon olive oil
1/2 cup diced red onion
3 cloves garlic, minced
1 bunch asparagus, 1″ pieces
juice of 1/2 lemon
zest of a whole lemon
1/4 cup goat chevre
1/4 cup kalamata olives, diced
salt to taste
Boil salted water and cook the pasta to the package directions, undercooking just a touch. Clean and cut your asparagus, discarding the tough bit at the bottom. I snap the asparagus ends off, which I think gives you the best gage for the perfect cutting spot.
In a saucepan saute the onion on medium heat until it is lightly browned. Add the garlic and saute for a minute. Add the asparagus, lemon juice and a pinch of salt. Cover for 4 minutes or until tender. I prefer my asparagus al dente, but my kids won’t eat it that way- so we cooked them until they were soft. Maybe 6 minutes.
Add the olives, lemon zest and goat cheese. Mix well. Cover, on low heat, for 4 minutes to let the flavors mingle. Taste for salt.
Enjoy with a salad and a glass of dry white wine, if you feel so inspired.
A votre santé!