I bought a couple of bunches of thin asparagus stalks at the produce market this week. I wanted to make an asparagus pasta, so I looked through a few cookbooks for inspiration. I decided to go with a recipe from the Everyday Food cookbook. The recipe only has six ingredients, it doesn't get much easier than that.Hot fettuccine is tossed with a combination of goat cheese, grainy mustard and pasta water to make a rich and creamy sauce. Asparagus, fresh dill and toasted pine nuts are added to the mix. The whole thing is seasoned with salt and pepper, then it's ready to serve. Like I said, it's as simple as can be, but also quite delicious.
The only change I made to the recipe was that I used whole wheat pasta. I'm not really a goat cheese person - I like it in certain applications, but sometimes I find it a little overpowering. In this case, the goat cheese was quite mild and was nicely complemented by the mustard and dill.
Sounds like a wonderful combination of flavors!!
ReplyDeletewow! that sounds amazing and really easy! i'm not a dill person, but maybe i could add a little lemon zest? this is definitely going on the list of "to make" recipes!
ReplyDeletethat asparagus looks so perfect- nice and thin! This looks like a great preparation... I like to keep things simple.
ReplyDeleteHoly Cow that looks amazing, I cant wait to make it!
ReplyDeleteI think I saw Martha make this on a recent episode of her show and I thought "wow, that looks really good - I need to try it"! Thanks for the reminder :) Yours looks awesome!
ReplyDeletelove pasta and pine nuts and dill and asparagus :) Craps, it's 10 pm here and now I'm hungry!
ReplyDeleteBtw, your Passover meals looks awesome. I just finally made matzo ball soup tonight. Will post in the next few days.
Isn't it fantastic how a little pasta water, and just a handful of other ingredients, can make a deliciously rich sauce? The goat cheese melted with the pasta looks so tasty!
ReplyDeleteDelicious! I love asparagus and pasta together...great combo!
ReplyDeleteAsparagus sure are best eat of the season,the wholesome pasta looks delicious:)
ReplyDeleteoh that photo looks incredible! the pine nuts must add such a nice complex flavor!
ReplyDeleteOh! I make something similar - must try this version!
ReplyDeleteI love this time of year when the asparagus in California is at its peak. This looks delicious. Not much better than a bowl of pasta.
ReplyDeleteLooks amazing! We are just starting to get fresh asparagus in our stores now and I'm totally stoked!
ReplyDeleteI happen to have both goat cheese and asparagus that needs to be used in the fridge right now!! Thanks for the inspiration!
ReplyDeleteSounds really good Sara. I'm pretty sure it delicious too.
ReplyDeleteCheers,
elra
You had me at goat cheese :) Looks great!
ReplyDeleteOh Wow.....looks yum.
ReplyDeleteOh I love all the flavors! This looks so good. I like your choice of pasta, too!
ReplyDeleteI like this flavor combination. I would not think to use the mustard but It sounds great.
ReplyDeleteI seriously can't declare my love for goat cheese enough!
ReplyDeletehaha! Great mind think alike! I still prefer green to white asparagus.
ReplyDeleteI want to try it coz' it really looks so good!
ReplyDeleteI really like goat cheese and this recipe is a keeper.
ReplyDeleteI'm still waiting for asparagus to appear here... Seeing this has made me impatient!!
ReplyDeletePinenuts, pasta, dill asparagus, I am in love, perfect choice Sara.
ReplyDeleteYUM!! Love Asps, so fresh these day. Delicious looking Pasta dish, enjoy! :)
ReplyDeleteI love Asparagus, wow what a combo. Looks amazing.
ReplyDeleteThis looks really yummy! I'm not a goat cheese person either, but I do like it in some circumstances, too. Beautiful photos.
ReplyDeleteMagnificent! That pasta dish is irresistibly appetizing!
ReplyDeleteCheers,
Rosa
I bet the dijon went so well with the goat cheese. I love the arrival of spring dishes all over food bloggerland.
ReplyDeleteI'm so excited that asparagus is in season! I plan to pick up a few bunches this weekend! This looks like a GREAT combo!
ReplyDeleteThat looks delicious. The season is here, so definitely take advantage of the good asparagus!
ReplyDeleteI can be a little lukewarm on goat cheese myself, but when used in the right recipes, it can be delicious.
I will be making this! It sounds easy and delicious.
ReplyDeleteDelicious! I need to use a lot of dill from garden before it withers in the heat, and this sounds perfect.
ReplyDeleteWhat a fantastic combination! Totally giving this a try for sure!
ReplyDeleteThis looks fabulous! We have been eating asparagus a lot too. It is that time of year!
ReplyDeleteOh Sara, I adore Asparagus!! I could eat it every day! And you wanna hear something funny? My Hubby will only eat Canned asparagus... ewwww
ReplyDeleteLeslie
LeslieVeg@msn.com
http://leslielovesveggies.blogspot.com/
Hw wonderful. I've notice asparagus had really come down in price the past couple of weeks. I'm going to buy a couple of bunches and try this. Yum, goat cheese and asparagus, I'm over the moon.
ReplyDeleteThis looks so delicious! I like that it's so easy and that you used whole wheat pasta. Yum!
ReplyDeleteI love asparagus, and this recipe looks wonderful.
ReplyDeleteThat looks AMAZING. Goat cheese and pasta are two of my great loves, so I'm definitely bookmarking this one!
ReplyDeletewow, that is a BEAUTIFUL picture. it looks very rustic and wild. I think you can never have too many asparagus! who cares about the "asparagus pee!"
ReplyDeleteThat looks and sounds delicious!!!
ReplyDeleteDid you use whole-wheat pasta?
ReplyDeleteI like the taste of whole wheat pasta and use it often.
It looks delicious and so easy. The perfect week night meal for sure.
ReplyDeleteYay for pine nuts! They do a good job in any creamy pasta.
ReplyDeleteGreat mix of flavors - I love all those ingredients together!
ReplyDeleteYUM! I know what I'm making for my next pasta dinner... this is great! Can't wait to try it! :)
ReplyDeleteBeautiful pasta and asparagus. We're trying to learn to eat more whole wheat pasta and this is a wonderful recipe to get us on our way. I'm crazy for goat cheese so that makes it all the better.
ReplyDeleteSam
Heather - You could use other herbs, parsley or chives would be nice. Lemon zest would be great too!
ReplyDeleteLeslie - I don't think I've ever had canned asparagus.
Karin - It is whole wheat pasta. I use whole grain products whenever possible.
Love this recipe!
ReplyDeleteYour plating is beautiful! I am a goat cheese lover so just wow!
ReplyDeleteI actually love goat cheese, but can see how it can be overwhelming. Also, asparagus has been in season and I have been using it a lot too. I will have to use it again for this pasta!
ReplyDeleteThats a great combination...looks yummy...
ReplyDeleteThis looks absolutely delicious.
ReplyDeleteWhat a delicious combination of ingredients. So many textures and flavors.
ReplyDeleteWhat a lovely dish, it looks super flavorful, but simple enough to throw together easily on a weeknight!
ReplyDeleteOf all the few cheeses that I like, goat is one of them:-) & I love asparagus.. you sold this to me already!
ReplyDeleteI love asparagus. Sounds like spring has sprung at your home.
ReplyDeleteI can almost taste it just by looking at the photo. Mmmmmm.
ReplyDeleteThat looks fabulous--I love that you used the asparagus uncut and chose fettucine....The longer the better!
ReplyDeletePasta looks delish..I love Goat cheese..:)
ReplyDeleteonly six ingredients, and six fantastic ones at that! this is how i want my asparagus--doused in a rich, cheesy sauce. :)
ReplyDeleteI'll sign up for any dish that has goat cheese in it. This looks like a wonderful weeknight meal.
ReplyDeleteOh, wonderful pasta with goat cheese and asparagus and pine nuts! Excellent flavors!
ReplyDeleteTotally craving pasta right now...
ReplyDeleteOh wow! Welcome spring! This looks so yummy, a must-try for sure-o! I just love goat's cheese, so tangy, so creamy, so different from anything else... cravings take over me!
ReplyDeleteI love asparagus and goat cheese and this looks delicious!
ReplyDeleteDelicious, you surely know what to do with asparagus.
ReplyDeleteThat picture is so lovely. And I love easy sauces like this.
ReplyDeleteStunning, as always.
ReplyDeleteWhat kind of goat cheese is it that you find overpowering? Chevre? You can actually mix it with cream cheese or mascarpone to tone it down, or replace it entirely with mascarpone--which would be delicious on any pasta.
I agree, I am all about the asparagus these days. I recently made a similar dish - asparagus, roasted garlic, homemade ricotta cheese and toasted pine nuts over whole wheat fettucini. If you're not into the power of goat cheese ricotta is a great substitute. Thanks for the recipe!
ReplyDeleteMmm... ricotta in pasta... delish!
ReplyDeleteAmanda - Sometimes certain goat cheeses can be a little too pungent for my liking. I haven't experimented with it much though, so I couldn't tell you exactly which ones. I usually just buy the Trader Joe's brand. I love mascarpone on pasta, great idea to cut the goat cheese with it!
ReplyDeleteMmmmmmm! Looks and sounds delish.
ReplyDeleteSophisticated! The dish looks beautiful, too.
ReplyDeleteCan I admit to you that sometimes I eat grainy mustard right from the jar? I love it. So, of course, I'm going to love this pasta dish. And goat cheese and asparagus are just fabulous!
ReplyDeletegrainy mustard and pasta
ReplyDeleteinteresting
gonna have to try
one of my favorite vendors at the farmers market
are holding back a bunch of asparagus for me
This was really good. Thank you for posting about it!
ReplyDelete-Elizabeth
It is certainly interesting for me to read this post. Thanx for it. I like such topics and everything connected to them. I definitely want to read a bit more on that blog soon.
ReplyDelete