Nili Kosterman sent this recipe to me She said:
“Made this for dinner tonight…yummy yummy good, I also added crumbled bacon to the bowls right before I served it. Comes from Everyday Food magazine May 2007 issue.”
Thanks Nili, I love new recipes!
Ingredients:
2 bunches asparagus
4 T butter
12 oz cavatappi or other short pasta
1 small log soft goat cheese (5 oz), crumbled
2-3 tablespoons snipped fresh chives for garnish
Directions:
Heat oven to 450. Meanwhile, bring a pot of water to a boil. Place asparagus on a large rimmed baking sheet, dot with 1 T butter and season with salt and pepper. Roast until tender, tossing occasionally, 10-15 minutes; cut into 2-inch lengths.
While asparagus is roasting, generously salt boiling water and add pasta and cook until al dente. Set aside 1.5 C pasta water, drain pasta and return to pot. In a medium bowl, combine goat cheese, remaining 3 T butter and 1/2 cup pasta water. Season with salt and pepper and whisk until smooth. Add goat cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve garnished with chives.
Be sure to send in your favorite recipe.