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Kick off spring with this wonderfully light and creamy pasta. Simple, fresh ingredients, and easy assembly make this an ideal dish for a low maintenance dinner. Pair with a salad, hearty bread and a bottle of wine, and you've got yourself an impressive feast! INGREDIENTS serves 4-6 1 lb tortiglioni or similar pasta 1 lb asparagus 1 tbs fresh lemon juice 1/2 cup chopped chives 5 oz fresh goat cheese 3 tbsp extra virgin olive oil kosher salt and freshly ground black pepper zest of 1 lemon 1/2 cup grated Parmigiano Reggiano cheese Whole chives for garnish METHOD 1. Place baking sheet on the lower rack of oven. Heat oven to 450F. 2. Bring a large pot of salted water to a boil for cooking pasta. 3. Cut away bottom stems of asparagus and then cut the remaining asparagus diagonally into lengths about the same as the pasta. Toss the asparagus with 2 tsp oil and salt and pepper. Roast asparagus on baking sheet for about 7 to 8 minutes, turning once. The asparagus should be charred with a slight crispness to it. 4. Cook the penne in boiling water. Meanwhile, in a pre- warmed large bowl, add 2 tbsp olive oil, chopped chives, lemon zest and juice, and a little salt and pepper. Add crumbled goat cheese. 5. Cook pasta until al dente, drain, and keep back 1/2 cup of the pasta water. Combine pasta, asparagus, 1/2 cup pasta water, and Parmigiano Reggiano. Toss well until the sauce becomes rich and creamy. Place in bowls and garnish with whole chives. Zesty Asparagus Pasta