Asparagus Goat Cheese Pasta
Asparagus goat cheese pasta with peas is perfect for spring! Tossed in a creamy garlic herb goat cheese sauce and finished off with fresh lemon zest and juice.
Servings: 4 servings
Ingredients
- 1 pound asparagus, woody ends trimmed
- 4 ounces goat cheese
- 1/2 cup frozen peas
- 12 ounces uncooked pasta
- Lemon zest
- 2 tablespoons fresh lemon juice
- Kosher salt and fresh ground black pepper to taste
Instructions
- Preheat oven to 425° F. and line a sheet pan with foil. Lay the asparagus on the sheet pan and drizzle with olive oil, salt and pepper. Toss together and spread into a single layer. Roast the asparagus for 9-12 minutes or until tender. Cut the asparagus into approximately 1 inch pieces.
- While the asparagus is roasting cook the pasta. Before draining reserve 1/2 cup of the pasta water. Drain the pasta and then add it back into the pot with the frozen peas, goat cheese, lemon zest and roasted asparagus. Season with salt and pepper.
- Stir everything together until the goat cheese melts. Stir in some of the reserved pasta water to thin out the sauce until desired consistency is achieved. Taste for seasoning and serve.
Nutrition
Calories: 434kcal | Carbohydrates: 72g | Protein: 20g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 166mg | Fiber: 6g | Sugar: 5g