Mimi's Pasta with Goat Cheese
Nice, creamy pasta dish with fresh asparagus and a little lemon zest to brighten it up. This is a favorite at my house. I love goat cheese, but had to introduce the flavor to my family a couple of times before they started requesting it, and now, they can't get enough!
Nice, creamy pasta dish with fresh asparagus and a little lemon zest to brighten it up. This is a favorite at my house. I love goat cheese, but had to introduce the flavor to my family a couple of times before they started requesting it, and now, they can't get enough!
- 1 tablespoon olive oil
- 1/4 cup olive oil
- 1 pound pasta spiral or tube
- 1 pound slender asparagus spears trimmed, cut into 1- to
- 1/2 teaspoon red pepper dried, crushed
- 2 tablespoons sundried tomatoes in oil
- 1 tablespoon lemon peel finely grated
- 2 teaspoons italian parsley fresh, chopped plus sprigs for garnish
- 15 ounces goat cheese soft, fresh (do not use crumbled, it won't melt as well)
- Carbohydrate 69.58794375 g
- Cholesterol 165.746875 mg
- Fat 51.3698345833333 g
- Fiber 2.74759990145763 g
- Protein 38.35669 g
- Saturated Fat 24.69281125 g
- Serving Size 1 1 Serving (351g)
- Sodium 615.020166666667 mg
- Sugar 66.8403438485424 g
- Trans Fat 3.15155741666666 g
- Calories 887 calories
Step-by-step
- Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, according to package directions.
- Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer.
- Drain pasta and asparagus, reserving 2 cups pasta water.
- Meanwhile, combine 1/4 cup oil, lemon peel, and chopped parsley in large bowl.
- Add in goat cheese.
- Saute red pepper and sundried tomatoes in 1 tablespoon olive oil in large pan.
- Add hot pasta, asparagus, 1/4 cup pasta water and cheese mixture to pan.
- Toss to coat, adding more pasta water as needed.
- Season pasta to taste with salt and pepper.
- Garnish with parsley sprigs.
Using a firmer sheep's milk feta instead of soft goat cheese alters the melting behavior entirely, yielding a grainy sauce rather than a smooth emulsion. Starch molecules from the boiling water bind fats and proteins together, creating cohesion when tossed correctly. Drop the spiral pasta into boiling salted water first, reserving two cups of that starchy liquid before draining. Add slender asparagus spears during the final three minutes of boiling. Judge the asparagus doneness through visual cues and physical resistance. Bright green color paired with a slight crunch when pierced with a fork indicates proper blanching. Soft goat cheese requires no prior heat; combining it directly with lemon peel, fresh parsley, and a quarter cup of reserved pasta water in a large bowl lets residual heat soften the dairy. Toss the drained pasta, asparagus, sautéed red pepper, and sun-dried tomatoes into the pan with the cheese mixture. Adjust viscosity by pouring in small splashes of the remaining starchy water until a glossy coating forms. Pair this rich dish with a crisp, high-acid white wine like Sauvignon Blanc to cut through the heavy fat content.
