Hooray for Spring Asparagus & Local Goats!

Like many of my fellow foodies and crafty people, I am dealing with a bit of a Pinterest addiction.  It’s a treasure trove of recipe ideas, and I just can’t seem to stop pinning things that I want to make. Unfortunately, oftentimes I pin them and then forget all about them. When I came across this recipe the other day, there was no way I was leaving it up on the bulletin board to be forgotten.  As luck would have it I had the few ingredients needed to make it, thanks to my recent farmer’s market visit.  Hooray for spring asparagus and local goats!

Creamy Goat Cheese Pasta with Roasted Asparagus

Creamy Goat Cheese Pasta with Roasted Asparagus
(adapted from Everyday Food)

1 package rotini (or other short shape) pasta
1 big bunch fresh asparagus, cut into 1-2 inch pieces
4 tbsp. butter
5 oz. goat cheese (1 small log)
3-4 tbsp. chopped chives
Parmesan cheese (optional, for garnish)

Preheat oven to 400˚.  Spread asparagus out on a cookie sheet.  Dot with 2 tbsp. butter, cut into small pieces.  Sprinkle with salt & pepper.  Roast for 8-10 minutes, until asparagus is tender.  Meanwhile, cook pasta according to package directions, until tender to the bite.  While pasta cooks, in a small bowl combine goat cheese, 2 tbsp. butter (cut into small pieces), and chives.  Before you drain the pasta, add 1/2 cup of pasta water to the goat cheese mixture and stir until creamy.  Drain pasta and return to pan or serving bowl.  Pour goat cheese mixture and roasted asparagus over the top.  Toss to combine. Add salt & pepper to taste.  Top with a sprinkle of parmesan cheese if desired.

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