Tuesday, June 1, 2010

Pasta with Asparagus, Peas and Goat Cheese

Happy Summer!  Technically it is not yet summer, but it sure feels like it.  Here is a perfect pasta dish to make during the summer months.  The lemon in this dish really goes well with the goat cheese and asparagus.  It's light, refreshing and oh-so delicious.

Pasta with Asparagus, Peas and Goat Cheese
serves 4 
12 ounces pasta - I used ziti
2 tablespoons extra-virgin olive oil
handful of sun dried tomatoes, chopped
1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces
1 cup frozen peas (do not thaw)
1 bunch green onions, sliced
2 garlic cloves, minced
4 ounces goat cheese (chevre)
1/3 cup heavy whipping cream 
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1/4 cup chopped fresh Italian parsley
1/4 cup thinly sliced fresh basil

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