Spring Veggie and Goat Cheese Pasta Recipe

An easy 15 minute recipe for spring-time pasta using asparagus, fresh peas and creamy goat cheese.
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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine American, Pasta, Seasonal


  • 8 ounces pappardelle (or similar) pasta
  • 1/2 bundle of asparagus
  • 1 cup fresh peas
  • 4 ounces goat cheese
  • 1 teaspoon lemon zest (1/2 lemon zested)
  • 1/4 cup cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 packed cup fresh herbs (oregano, basil, mint, parsley or whatever you have!)


  • Bring a large pot of salted water to a boil. Add in the pasta and cook according to pasta directions. Add in fresh peas to cook along with the pasta.  
  • Meanwhile cut asparagus into bite sized pieces. Add in asparagus to the pot for the last 2 minutes. 
  • Drain all but 3/4 cup of the pasta cooking water. Return veggies and pasta to the pot over low heat. Add in cream, 2 ounces (half) of the goat cheese, 1/2-3/4 cup of the pasta cooking liquid (use however much you want/need to make the pasta sauce-y) salt and pepper. Stir to combine.
  • Toss with the chopped fresh herbs. Serve hot garnished with slices of lemon and the rest of the goat cheese crumbled on top.
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