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Asparagus, Goat Cheese and Lemon pasta with pine nuts and chives
0 made it | 0 reviews | 0 photos
Source
Serves
2
2

Ingredients
- 1 bunch asparagus
- 1/2 packet chives
- 2 ounces goat cheese
- 1 lemon
- 1/8 cup pine nuts
- 1/2 cup vegetable broth
- 6 ounces whole wheat penne pasta
- 1 tablespoon all-purpose flour
- 1/8 teaspoon black pepper
- 1 tablespoon butter, unsalted
- 1 tablespoon salt
Directions
- Fill a medium saucepan halfway with water, cover, and bring to a boil. Uncover, add 1 tbsp salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
- Wash asparagus, snap off woody ends, and cut diagonally into 2 inch (5 cm) pieces. Add to pasta during the final 2-3 minutes of cooking time. Boil until bright green and tender-crisp.
- Wash lemon and grate 1 tsp of zest. Wash and chop chives into small pieces.
- Heat a small saucepan over medium heat.
- Add butter to saucepan and let it melt. Add flour and whisk until smooth.
- Add broth and, stirring constantly, cook until sauce thickens, 2-3 minutes.
- Add zest, lemon juice, goat cheese, ½ of the chives (save the rest for garnishing), and salt. Stir until smooth. Remove from heat.
- Drain pasta and asparagus and return to saucepan.
- Add sauce to pasta and toss.
- Cut remaining ½ lemon into wedges.
- To serve, place pasta in a bowl or on a plate. Garnish with pine nuts, remaining chives, freshly ground pepper, and lemon wedges. Enjoy!
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