Pasta with Asparagus and Goat Cheese

Lorenza Ávila
This creamy sauce is very easy to prepare, you just need to mix the goat cheese with some of the water used to cook the pasta, add butter, and incorporate the pasta and asparagus.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 kilo asparagus, with the tough ends trimmed
  • 5 tablespoons butter
  • 350 grams pasta, penne
  • 150 grams goat cheese, crumbled
  • 3 tablespoons chives, chopped
  • Parmesan cheese, for serving
Preparation
25 mins
0 mins
Low
  • Preheat the oven to 220°C.
  • Place the asparagus on a baking sheet and spread 2 tablespoons of butter. Season with salt and pepper.
  • Place in the oven and cook for 10-15 minutes, turning halfway through.
  • Remove from the oven and cut into 4 cm pieces.
  • Bring water to a boil and add a generous amount of salt.
  • Cook the pasta until al dente as indicated on the package.
  • Reserve 1 and 1/2 cups of the pasta cooking water.
  • In a saucepan, mix the goat cheese, 3 tablespoons of butter, and 1/2 cup of the reserved pasta water.
  • Season with salt and pepper and mix until smooth.
  • Add the sauce and asparagus to the pasta and stir well until combined.
  • Add more pasta water as needed to reach the desired consistency.
  • To serve, sprinkle with chopped chives and a touch of Parmesan cheese.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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