Do you like asparagus?
Do you like pasta?
If so...I encourage you to read on for a delicious and easy recipe...
That time has rolled around where I'm supposed to be making my weekly meal. This week I decided to try a pasta recipe. When I saw one that used both goat cheese [one of my fave cheeses] and asparagus [one of my fave veggies], I figured I couldn't go wrong. And luckily, I found success in this easy-schmeeze recipe!
The ingredients are simple:
1 box of penne (whatever kind you like)
1 bunch of asparagus
4 oz. goat cheese
1/4 cup olive oil
salt & pepper (just for sprinkling)
lemon zest
Wash and cut up the asparagus into approximately 1-inch long pieces. Then cook your pasta according to the directions on the box. When there are about 5 minutes left, add the asparagus to the pot. I let it cook for 5-6 minutes and it was the perfect "crunch."
While your pasta and asparagus are cooking, mix together (in a large bowl) the goat cheese and olive oil. I tried to crumble the cheese as best as I could. This is also when I decided to add the lemon zest (the recipe didn't actually say when to add it so I used my best judgment). Also, it called for 1 tablespoon but seeing as though I'm quite lazy, I decided to zest about a quarter of a lemon. Can you say confidence in the kitchen? Wink.
Drain the pasta and asparagus, while reserving about one cup of the water. Once it's drained and you did a little shaky-shake, dump it over the cheese/oil/lemon and mix thoroughly. This is when I added a little over 1/4 cup of the water I had saved. I used the "add & taste" method to decide when to stop (use your judgment to decide how creamy you want it).
And now you're done! I decided to pre-portion mine (otherwise what should be seven servings turns into mayyybe three), and add just a sprinkle of salt and pepper to each jar! Yumo!