Creamy Goat Cheese Pasta with Roasted Asparagus
This simple yet elegant recipe creates a creamy goat cheese pasta dish complemented by tender, roasted asparagus. It's a quick and satisfying meal, perfect for a weeknight dinner, offering a harmonious blend of tangy, savory, and fresh flavors.
Equipment
- 1 Baking Sheet For roasting asparagus
- 1 Large Pot For cooking pasta
- 1 Colander For draining pasta
- 1 Whisk For emulsifying the goat cheese sauce
- 1 Chef's knife For preparing asparagus and chives
Ingredients
Main
- 2 bunches asparagus 2 pounds total tough ends removed
- 4 tablespoons butter cut into small pieces
- 12 ounces cavatappi or other short pasta
- 1 small log soft goat cheese 5 ounces crumbled
- 2 to 3 tablespoons snipped fresh chives for garnish
Instructions
- Preheat your oven to 400°F (200°C) for roasting the asparagus.
- Wash the asparagus, snap off the tough ends, and arrange them on a baking sheet. Drizzle with a little olive oil (optional) and season with salt and pepper.
- Roast the asparagus in the preheated oven for 10-15 minutes, or until tender-crisp.
- While the asparagus roasts, bring a large pot of generously salted water to a rolling boil for the pasta.
- Add the cavatappi or other short pasta to the boiling water and cook according to package directions until al dente.
- Before draining the pasta, reserve approximately 1 cup of the starchy cooking water. Then, drain the pasta thoroughly using a colander.
- Return the empty pot to low heat. Add the butter pieces and let them melt, stirring occasionally.
- Add the crumbled goat cheese to the melted butter in the pot. Gradually whisk in the reserved pasta water, a few tablespoons at a time, until a creamy, smooth sauce forms.
- Add the drained pasta and roasted asparagus to the pot with the goat cheese sauce. Toss gently to combine, ensuring all ingredients are well coated.
- Transfer the creamy goat cheese pasta to serving bowls and garnish generously with snipped fresh chives before serving hot.
Notes
Achieve perfectly roasted asparagus by not overcrowding the baking sheet, ensuring even caramelization. Cook pasta al dente; it finishes cooking when tossed. Crucially, reserve starchy pasta water to emulsify the goat cheese into a silky, creamy sauce. Season generously with salt and freshly ground black pepper. A final squeeze of fresh lemon juice can elevate and brighten the dish's flavors.