Description
This creamy goat cheese pasta with asparagus and peas is a delightful springtime dish bursting with fresh flavors. Tender pasta is cooked with crisp asparagus and sweet peas, then tossed in a luscious goat cheese sauce infused with fresh herbs, garlic, and a hint of white wine. Perfectly balanced with a touch of lemon juice and subtle spice, this easy-to-make recipe serves as a comforting yet elegant meal for six.
Ingredients
Scale
Pasta and Vegetables
- 12 ounces curly pasta (such as trottole or fusilli)
- 2 cups frozen peas
- 1 bunch asparagus, woody ends removed, cut into 1-inch pieces
- 1 tablespoon plus 1 teaspoon kosher salt, plus more to taste
Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1/4 cup roughly chopped shallots (from about 1 large shallot)
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes, optional, plus more for serving
- 1/2 cup dry white wine
- 1/4 cup chopped fresh tarragon leaves, plus more for serving
- 1/4 cup chopped fresh chives, plus more for serving
- 6-ounce goat cheese log
- 2 tablespoons lemon juice
- 1/2 teaspoon freshly ground black pepper
Instructions
- Cook pasta and vegetables: Bring a large pot of water to a boil. Add 1 tablespoon of kosher salt, then the pasta. Cook until just shy of al dente, about 2 minutes less than package instructions. Add frozen peas and asparagus pieces, cooking 2 more minutes until pasta is al dente and vegetables are tender. Reserve 1 cup of pasta water, drain the rest, and set pasta and vegetables aside.
- Sauté aromatics: In the same pot, reduce heat to medium and melt the butter with olive oil. Add chopped shallots, minced garlic, and red pepper flakes if using. Cook, stirring occasionally, until shallots become tender, approximately 2 minutes.
- Deglaze with wine and add herbs: Pour in dry white wine, then stir in chopped tarragon and chives. Cook, stirring frequently, until the wine has reduced by half, about 2 minutes, concentrating the flavors.
- Create goat cheese sauce: Add the goat cheese, 1/4 cup reserved pasta water, lemon juice, 1 teaspoon kosher salt, and freshly ground black pepper. Stir continuously until the goat cheese melts fully and the sauce becomes smooth and creamy.
- Combine pasta and sauce: Remove the pot from heat, add the cooked pasta and vegetable mixture back into the sauce. Toss thoroughly to coat, adding up to an additional 1/4 cup reserved pasta water if the sauce needs loosening.
- Garnish and serve: Sprinkle extra red pepper flakes, tarragon, and chives over the plated pasta. Serve immediately while warm and enjoy the creamy, herbaceous flavors.
Notes
- Use a firm goat cheese for the best creamy texture without graininess.
- If you prefer, substitute fresh peas for frozen, adjusting cooking time accordingly.
- Dry white wine like Sauvignon Blanc or Pinot Grigio works well for deglazing and flavor.
- Reserve pasta water carefully as it helps to loosen the sauce and bind it to the pasta.
- Adding lemon juice brightens the dish and balances the richness of goat cheese.
- Adjust red pepper flakes to control the level of heat to your preference.
