Pasta with Goat Cheese, Lemon, and Asparagus

Pasta with Goat Cheese, Lemon, and Asparagus
Photo by Elinor Carucci


  • 1 tablespoon finely grated lemon peel
  • 1 pound slender asparagus spears
  • ¼ cup olive oil
  • 2 teaspoons fresh tarragon
  • 1 5-to 5 1/2-ounce log soft fresh goat cheese
  • 1 pound fusilli or rotini (spiral-shaped
  • plus sprigs for garnish

Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 7 minutes. Add asparagus and cook until pasta is tender but still firm to bite, about 3 minutes longer. Meanwhile, combine oil, lemon peel, and chopped tarragon in large bowl. Coarsely crumble in goa...

View full recipe at Epicurious


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