Asparagus Pasta with Goat Cheese



This is a great recipe for summer. It’s really a great recipe overall. It’s quick, easy, delicious, and only requires a few ingredients that you don’t (most likely) already have. As Mom said, why would you go to McDonald’s when you could have this? Why, indeed. You wouldn’t! It even travels well–we took this in the car with us for lunch on the way home from the mountains. When life gives you lemons, don’t waste them on sugar water. Squeeze them over pasta! This is adapted from a recipe in Bon Appetit this past spring (June issue?).

Asparagus Pasta with Goat Cheese (serves 4-5)
.8 lbs dry Pasta (about 4/5 of a box)
1 lb Asparagus, cut into 1-inch pieces
5-6 oz Goat Cheese
1/4 cup Olive Oil (use your good Extra Virgin for this one!)
1 Lemon – for zest and juice
1/3 cup Fresh Tarragon, roughly chopped


Start the pasta water boiling, and meanwhile combine the Goat cheese, olive oil, zest from one lemon, and tarragon.


Cook the pasta according to the box. Three minutes before it’s done, add the asparagus to the pot. (Plan ahead and fill the pot with a little more water than normal.) When the pasta and asparagus is done, drain it and add it to the cheese mixture. Stir to combine. Squeeze half the lemon over the pasta (use the other half too, if you like), add S&P, and enjoy! This is great hot, room temp, or even cold.



2 Responses to “Asparagus Pasta with Goat Cheese”

  1. 1 Mom

    This is sensational – and startlingly easy. Tastes especially good with Asgaard goat cheese from Au Sable Forks in the Adirodacks

  2. Looks delicious, I’ll have to try it the next time I pick up asparagus.

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