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Year of the Noodle: Week 18

Yes, I am behind on the Year of the Noodle.  By a lot.  But I promise to make it up over the next few weeks.  We’ll be eating noodles like crazy around here to catch me up.  I am convinced of this.

I made this dish a few weeks ago, right when the asparagus was hitting its’ peak.  So good.  I love fresh asparagus, and this dish is a nice way to dress it up.  I’d advise using a little less lemon juice than the recipe calls for and adjusting to taste.  In the end I only used half of the amount listed, so be careful not to go overboard if you aren’t a citrus lover.

Many, many more recipes to come soon!

Creamy Goat Cheese and Asparagus Farfalle

Ingredients
  • 3/4 pound farfalle
  • 1/4 cup extra-virgin olive oil
  • 1/2 medium red onion, finely diced
  • 3/4 pound medium asparagus spears, cut into 1/2-inch lengths
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh goat cheese
  • 1 tablespoon snipped chives
  • Freshly grated Parmesan cheese, for serving
Directions
  1. In a large pot of boiling salted water, cook the orecchiette until just al dente. Drain the orecchiette, reserving 2/3 cup of the cooking water.
  2. Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over moderately low heat until softened, about 5 minutes. Add the asparagus and crushed red pepper and cook over moderate heat until crisp-tender, about 5 minutes.
  3. Add the orecchiette and the reserved cooking water to the skillet along with the lemon juice and zest; season with salt and pepper. Cook, stirring, until the orecchiette is al dente and the asparagus is just tender, about 2 minutes. Add the goat cheese and chives and stir until melted. Transfer the pasta to bowls and serve with Parmesan cheese.
Source:  Food & Wine