Tuesday, May 19, 2009

Asparagus, Goat Cheese and Lemon Pasta

Made this recipe tonight because I had all of the ingredients on hand and had seen it in a couple places: Bon Appetit and Smitten Kitchen. The recipe was super easy (asparagus and pasta cook in the same water, sauce is no-cook), and super tasty. The lemon really cuts through the richness of the goat cheese.

The only changes I made were to use orecchiette (the little ears) instead of spiral pasta and didn't use a full pound of it. Also, I added about 1 lemon's worth of juice. Didn't end up needing the pasta water.

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