Roasted Asparagus and Goat Cheese Pasta
by Martha Stewart (picture and additional tips and adaptations by Smitten Kitchen)
File Under: Easiest-Classy-Pasta-Dish-EVER-And-I-Mean-That. (It’s also amazing cold and served at a picnic.)
- 2 bunches asparagus (2 pounds total), tough ends removed
- 4 tablespoons butter, cut into small pieces
- 12 ounces cavatappi or other short pasta (I like rotini)
- 1 small log soft goat cheese (5 ounces), crumbled
- 2 to 3 tablespoons snipped fresh chives, for garnish
I also throw in some pan-fried strips of prosciutto and a LOT more goat cheese.
- Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
- While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
- In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.