Because asparagus season always seems too short so I wanted to take advantage of it at least once more. For this quick and easy dish I dressed the pasta with a creamy goat cheese sauce filled with tasty and healthy greens. These will provide two of the five portions of fruits and vegetables one needs a day. And since after almost eight years I’m still trying to get my fiancé to improve his diet, this is a good way to trick him 😉 .
Recipe for 4
Prep time: 5 min
Cook time: 10-15 min
320 g pasta (fusilli, farfalle…)
320 g fresh peas (frozen ones are fine too but make sure they are at room temperature)
320 g fine asparagus
160 g fresh goat cheese
2 tbsp. olive oil
3-4 tbsp. cream
Zest of 2 lemons
Juice of 1 lemon
Salt and pepper
Chop the asparagus into 2 cm pieces (I cut mine a little too big).
Heat the olive oil in a pan over a low-medium heat. Add the chopped asparagus and the peas with salt and pepper to taste. Cook until tenderstirring occasionally, about 6-7 minutes.
Meanwhile bring a large pot filled with salted water to a boil and cook the pasta according to package instructions.
Once the vegetables are done add the lemon juice and lemon zest. Cook for another half minute before reducing fire and adding the cream and goat cheese. Cook while stirring until the goat cheese has melted.
Drain the pasta and add it to the pan with the vegetables and the goat cheese. Toss and serve.