Asparagus, Lemon and Goat Cheese Pasta
Asparagus Goat Cheese Pasta
A fast spring pasta with crisp-tender asparagus, creamy goat cheese, lemon zest, and fresh tarragon.
This asparagus, lemon and goat cheese pasta is built for the short window when asparagus is sweet, snappy, and easy to find. The sauce comes together in the serving bowl, where soft goat cheese loosens with hot pasta water into a light, tangy coating.
Cutting the asparagus into short lengths lets it cook right with the pasta during the last few minutes, so there is no separate pan to manage. The pieces stay bright and firm while the pasta finishes, and everything drains together.
Lemon zest gives the dish its lift, while fresh tarragon adds a gentle anise note that works especially well with goat cheese. If tarragon is not your herb, chives, basil, parsley, mint, or a small mix of tender herbs can take its place.
Serve it warm as an easy weeknight dinner, or let it stand for a few minutes and serve it at room temperature. A final squeeze of lemon keeps the creamy sauce lively without making the pasta sharp.
Nutrition (per serving)
Directions
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1
Bring a large pot of water to a boil and salt it generously so the pasta can season as it cooks.
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2
Add the pasta and cook until it is about 3 minutes shy of al dente according to the package timing.
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3
Add the asparagus pieces to the same pot and continue cooking for 2 to 3 minutes, until the pasta is al dente and the asparagus is bright green and crisp-tender.
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4
Before draining, scoop out 1 cup of the starchy pasta water and set it aside.
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5
While the pasta cooks, combine the olive oil, lemon zest, tarragon, and goat cheese in a large serving bowl, breaking the cheese into smaller pieces.
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6
Drain the pasta and asparagus, then immediately add them to the bowl with 1/3 cup of the reserved pasta water.
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7
Toss well until the goat cheese melts into a creamy sauce that lightly coats the pasta, adding more pasta water a splash at a time if the sauce looks tight.
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8
Season with salt, black pepper, and lemon juice to taste, then serve warm with extra tarragon scattered over the top.
Ingredients
- Spiral Pasta:1 pound
- Slender Asparagus, trimmed and cut into 1 1/2-inch pieces:1 pound
- Extra-Virgin Olive Oil:1/4 cup
- Finely Grated Lemon Zest:1 tablespoon
- Fresh Tarragon, chopped, plus more for serving:2 teaspoons
- Soft Fresh Goat Cheese, broken into pieces:5 ounces
- Kosher Salt:to taste
- Freshly Ground Black Pepper:to taste
- Fresh Lemon Juice:1 tablespoon
Tips & Notes
- Use a soft log-style goat cheese rather than dry crumbles; it melts into the pasta water more smoothly.
- Short, ridged pasta shapes hold the creamy sauce well, but penne, fusilli, rotini, or gemelli all work.
- If your asparagus spears are thick, slice them on a diagonal so they cook quickly with the pasta.
- For a fuller meal, add cooked peas, white beans, or strips of roasted chicken just before serving.
