April Recipe

Pasta with Goat Cheese and Roasted Asparagus

Martha Stewart Everyday Food

2 bunches asparagus (two pounds total), tough ends removed
4 TBLS butter, cut into small pieces
12 ounces cavatappi or other short pasta
1 small log soft goat cheese (5 ounces), crumbled
2-3 TBLS fresh chives, for garnish
Salt and pepper

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 TBLS butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10-15 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 1½ cups pasta water; drain pasta and return to pot.

In a medium bowl, combine goat cheese, remaining 3 TBLS butter, and ½ 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.

PS- Happy Birthday to my very dear sister, Raelynn! I love you so much! You're my greatest friend. I can't wait to see you next month!