Spring Veggie and Goat Cheese Pasta Recipe
An easy 15 minute recipe for spring-time pasta using asparagus, fresh peas and creamy goat cheese.
- 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.