Pasta with Goat Cheese, Lemon, and Asparagus

Ingredients for Pasta with Goat Cheese, Lemon, and Asparagus

• 450g fusilli or rotini (spiral-shaped pasta)

• 450g slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces

• 60ml olive oil

• 1 tablespoon finely grated lemon peel

• 2 teaspoons chopped fresh tarragon plus sprigs for garnish

• 1 5-to 160g log soft fresh goat cheese

How to make Pasta with Goat Cheese, Lemon, and Asparagus

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 goat cheese.

Drain pasta and asparagus, reserving 240ml cooking liquid. Add hot pasta, asparagus, and 60ml reserved cooking liquid to bowl with cheese mixture. Toss to coat, adding more reserved liquid if dry. Season pasta to taste with salt and pepper. Transfer to shallow platter. Garnish with tarragon sprigs.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.