Goat Cheese + Pasta + Asparagus = Yum!

I remember the first time I made this dish. It was springtime, and my tiny balcony garden was overflowing with fresh herbs. I’d impulsively bought a log of incredibly creamy goat cheese at the farmer’s market and needed inspiration. The result was a revelation – the bright, grassy flavors of the goat cheese mingling with the sweet asparagus and tender pasta, all brightened by lemon and tarragon. It’s become a go-to meal for those evenings when I want something quick, satisfying, and bursting with springtime flavors.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 6
• Dietary Type: Vegetarian

Ingredients

• 1 lb penne or 1 lb fusilli
• 1 lb slender asparagus spears, cut into 1- to 1 1/2-inch pieces
• 1/4 cup olive oil
• 1 tablespoon grated lemon peel
• 1 tablespoon freshly chopped tarragon
• 1 (5 ounce) log soft fresh goat cheese
• Salt, to taste
• Lemon pepper, to taste
• Parmesan cheese, for serving

Equipment Needed

• Large pot
• Large bowl
• Colander

Instructions

1. Bring a large pot of salted water to a boil. Add the penne or fusilli and cook until the pasta is almost tender, according to package directions. We want it al dente, as it will cook a little more in the sauce.

2. Add the asparagus to the pasta pot during the last 2-3 minutes of cooking time, until the asparagus is firm-tender and bright green. The pasta should also be done at this point.

3. Drain the pasta and asparagus together in a colander, but be sure to reserve one cup of the pasta water. This starchy water is crucial for creating a creamy, emulsified sauce.

4. While the pasta is cooking, prepare the sauce. In a large bowl, combine the olive oil, grated lemon peel, freshly chopped tarragon, and soft fresh goat cheese. As you add the goat cheese, use a fork to gently break it up into smaller pieces. Don’t worry about it being perfectly smooth at this point.

5. Immediately add the hot, drained pasta and asparagus to the bowl with the goat cheese mixture. Pour in a couple of “splashes” (about 1/4 cup) of the reserved pasta water.

6. Toss everything together vigorously until the goat cheese melts and coats the pasta and asparagus. Add more pasta water, a tablespoon at a time, until the sauce reaches your desired consistency. The sauce should be creamy and cling to the pasta, not watery.

7. Season generously with salt and lemon pepper to taste. Remember that goat cheese can vary in saltiness, so taste as you go.

8. Serve immediately, garnished with freshly grated Parmesan cheese.

Expert Tips & Tricks

• Don’t overcook the asparagus! It should be bright green and still have a slight snap to it. Overcooked asparagus becomes mushy and loses its flavor.
• Reserve more pasta water than you think you’ll need. It’s always better to have too much than not enough. You can always discard the excess, but you can’t go back once you’ve drained it all.
• Use good quality goat cheese. The flavor of the goat cheese is the star of this dish, so choose a brand that you enjoy. Fresh, soft goat cheese is best. If your goat cheese is very firm, you may need to add a little extra pasta water to help it melt.
• Adjust the lemon peel and tarragon to your liking. If you prefer a more pronounced lemon flavor, add a bit more lemon zest. If you’re not a fan of tarragon, you can substitute another herb, such as parsley or chives.
• For extra richness, stir in a tablespoon of butter along with the olive oil.
• If the sauce is too thick, add a little more pasta water. If it’s too thin, cook the pasta for a minute or two longer, then drain and add it to the bowl with the sauce. The extra starch released from the pasta will help to thicken the sauce.

Serving & Storage Suggestions

Serve this Goat Cheese Pasta with Asparagus immediately while it’s hot and the sauce is creamy. It pairs well with a simple green salad and a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a skillet over low heat, adding a splash of milk or water to loosen the sauce if necessary. You can also reheat it in the microwave, but be careful not to overcook it, as the pasta can become dry.

I do not recommend freezing this dish, as the texture of the goat cheese and asparagus can change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	432.6 kcal	N/A
Calories from Fat	142 g	33%
Total Fat	15.8 g	24%
Saturated Fat	5 g	24%
Cholesterol	10.9 mg	3%
Sodium	100.7 mg	4%
Total Carbohydrate	63.9 g	21%
Dietary Fiber	10 g	40%
Sugars	1.2 g	4%
Protein	12 g	24%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Gluten-Free: Use your favorite gluten-free pasta. Brown rice pasta or quinoa pasta work well.
• Dairy-Free: While the main flavor is Goat Cheese (Dairy), you can try making it with cashew-based cream cheese, though the flavor will be vastly different. Nutritional yeast can add a cheesy flavor.
• Vegan: See above for dairy-free, then ensure the Parmesan cheese is vegan.
• Add Protein: Grilled chicken, shrimp, or chickpeas would be delicious additions to this pasta dish.
• Seasonal Variations: Substitute other seasonal vegetables for the asparagus. Peas, sugar snap peas, zucchini, or roasted butternut squash would all be great choices.
• Spice it up: Add a pinch of red pepper flakes to the olive oil for a little heat.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of pasta?
A: Absolutely! Penne and fusilli are great, but any short pasta shape like rotini, farfalle, or even elbow macaroni would work well.

Q: Can I use dried tarragon instead of fresh?
A: Fresh tarragon is preferred for its brighter flavor, but if you only have dried, use about 1 teaspoon.

Q: My goat cheese is very firm. How can I make it easier to melt?
A: Let the goat cheese sit at room temperature for about 30 minutes before using. You can also add a tablespoon of milk or cream to the bowl along with the goat cheese to help it melt more easily.

Q: Can I add other vegetables to this dish?
A: Definitely! This recipe is very versatile. Feel free to add other vegetables, such as spinach, mushrooms, or sun-dried tomatoes.

Q: How can I prevent the pasta from sticking together?
A: Be sure to use plenty of salted water when cooking the pasta and don’t overcook it. Toss the pasta with the sauce immediately after draining it.

Final Thoughts

I hope you enjoy this simple yet incredibly flavorful Goat Cheese Pasta with Asparagus. It’s a dish that’s perfect for a quick weeknight dinner or a casual weekend gathering. Don’t be afraid to experiment with different variations and substitutions to make it your own. And, as always, I’d love to hear your feedback and see your creations! Bon appétit!