Pasta with Roasted Asparagus & Goat Cheese
We wait patiently (or at least attempt patience) for the local asparagus crops to appear each spring. Asparagus arrival date is in the hands of nature, dependent on the temperature and sunshine. It tastes so astonishingly wonderful it seems that an ode to asparagus must be written! Or perhaps a sonnet…
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Instructions
Preheat oven to 450°F. Bring a large pot of water to a boil for pasta. Cut asparagus into 2-inch lengths and place on a large rimmed baking sheet; sprinkle with olive oil and season with salt and pepper. Roast until tender, tossing occasionally, about 15 minutes.
While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. About 5 minutes before pasta is done, add peas to the water. Set aside 1 1/2 cups pasta water, then drain pasta and peas together and place in a serving bowl.
In a medium bowl, combine goat cheese, 3 tablespoons 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. Add grated lemon zest according to taste and sprinkle with fresh herbs.