Lorenza Ávila

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Recipe of Pasta with Asparagus and Goat Cheese

Pasta with Asparagus and Goat Cheese

25 mins
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This creamy sauce is very easy to prepare, you just have to mix the goat cheese with some of the water in which the pasta was cooked, add butter and add the pasta and the asparagus.
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4 portions
  • 1 kilo asparagus, with the hard tips cut
  • 5 tablespoons butter
  • 350 grams pasta, feather
  • 150 grams goat cheese, fallen apart
  • 3 tablespoons chives, chopped
  • parmesan cheese, at your service


Preheat the oven to 220 ° C.
Put the asparagus in a baking dish and spread 2 tablespoons of butter. Season with salt and pepper.
Put in the oven and cook for 10-15 minutes, turning them half the time.
Remove from the oven and cut into 4 cm pieces.
Put water to boil and add a generous amount of salt.
Cook the pasta until it is "al dente" as the package indicates.
Reserve 1 and 1/2 cup of water in which the pasta was cooked.
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 it is mixed.
Add more water from the paste as needed to reach the desired consistency.
To serve sprinkle with chopped chives and a touch of Parmesan cheese.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (2)
Melissa Veytia
03/06/2015 10:56:51
Excelente para impresionar! Esta receta es deliciosa, la clave estar en guardar el agua donde cocinaste el spaghetti para que te quede una textura cremosa y suave. Puedes agregar otras verdura si no tienes espárragos como calabacitas o champiñones. 
Blanca Salido Macias
25/10/2013 11:51:01
voy a tener que hacerla se ve rica no hay critica

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