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The original version of this recipe the indomitable Lana shared with me, and it’s amazing.
She found it through pinterest, where it is originally listed as “Asparagus, Goat Cheese and Lemon pasta on http://www.SmittenKitchen.com.



1 lb spiral pasta (shape holds sauce better)
1lb slender asparagus spears, cut into 1in pieces
1/4 C olive oil
3T of lemon or lime juice
1/2 tsp ground sage
1/2tsp thyme
1/2 tsp basil
1/2 tsp white pepper
1 5ish oz package of goat cheese (not pre crumbled!)
2tsp salt

Begin cooking pasta, keeping an eye on the time until about 2-4 minutes is left in the cooking time.
Chop asparagus into 1in pieces, set aside in a bowl.
Taking a giant clean bowl, put all spices into bottom of bowl and mix with whisk.  Once mixed, add the olive oil and mix again, avoiding spice clumps.
Add citrus juice, mix again, and then finally add the goat cheese and blend very thoroughly.
At this point the pasta is probably close to done, so add the asparagus to the cooking pasta (less time needed the thinner the asparagus is).  Once the asparagus has become a brighter shade of green it should be cooked enough, then drain pasta and asparagus.
*At this point I am going to experiment by adding a raw scrambled egg to the pasta (it cooks almost instantly), and then continuing as normal, but I have not tried this yet.
Add pasta to the bowl with sauce, then fold pasta into the sauce mixture until everything is evenly coated.

A note about goat cheese:
So I wait until my local kroger has the goat cheeses on super-half-price-discount and then freeze them.  Because I am cooking with it, the minor texture changes caused by freezing don’t do anything to this at all.  This also helps keep the cost of the goat cheese in this recipe very minimal.