Pasta with Goat Cheese and Roasted Asparagus

Name: Pasta with Goat Cheese and Roasted Asparagus
Yield: serves 4
Ingredients: 2 bunches asparagus (2 pounds), tough ends removed; 5 tablespoons unsalted butter, cut into small pieces; Coarse salt and freshly ground pepper; 12 ounces cavatappi or other short pasta shape; 5 ounces fresh goat cheese, crumbled; 2 to 3 tablespoons snipped fresh chives, for garnish

December 22, 2011

This creamy no-cook sauce is very simple: Whisk together goat cheese, reserved pasta water, and butter, and toss with pasta and roasted asparagus. The corkscrew shape of cavatappi is just right for cradling the sauce.

Recipe notes

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