Ingredients
2 cups penne
1 bunch asparagus
1 lemon
goat-cheese
black pepper
sea salt
Recipe
The "sauce" in this recipe doesn't really need to cook. All you need is a large bowl to mix everything in.
Cut the delicate tops of the asparagus and set aside. Quickly strip the woody bits with a knife. Cut at a steep diagonal angle into thin spears, and set aside separately.
With a peeler, zest the lemon and keep the strips.
Bring the heavily-salted pasta water to a boil. In a colander, dunk the diagonal asparagus spears for about 3 minutes. Then, toss in the delicate tops for only about 30 seconds. Fish out, and put them in a large bowl.
Cook the pasta until al dente.
Meanwhile, cut the lemon strips extremely fine and add to the cooked asparagus in the bowl. Toss in the goat cheese. Add in about 1/2 cup of the pasta water (which should be boiling) and stir it until it makes a thick sauce.
Toss in the pasta when done. Squeeze the leftover lemon all over it, and toss. Serve with lots of black pepper on top.
1 comment:
We made this for dinner tonight. It was heaven on a plate. So fat now - ate everything that was cooked!!
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