Heat medium pot of salted water to boiling over high heat. Fill medium bowl with ice water. Add asparagus to boiling water and cook 1 minute, stirring frequently. Drain asparagus and immediately transfer to ice water.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Makes a great side dish or even a main course!
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| ½ bunch asparagus (ends trimmed and discarded), cut crosswise into 1-inch pieces | ||
| 8 oz. dried fusilli or other short pasta | ||
| 1 log (4 ounces) Montchevre® goat cheese, crumbled, divided | ||
| Juice of 1 lemon | ||
| ¼ c. olive oil | ||
| 2 tsp. Dijon mustard | ||
| 1 tsp. grated lemon zest | ||
| ½ tsp. kosher salt, plus additional for cooking water | ||
| 1 c. grape tomatoes, halved |
Things To Grab
- Medium pot
- Medium bowl
- Colander
- 2 Small bowls
- Large bowl
- Whisk
- Wooden spoon
Directions
Let asparagus fully cool in ice water, then transfer asparagus to small bowl and refrigerate.
Refill medium pot with salted water. Add pasta and cook according to package instructions.
Meanwhile, place 3 ounces goat cheese, lemon juice, oil, mustard, lemon zest and salt in large bowl and whisk until well combined.
At end of pasta cooking time, transfer ¼ cup pasta cooking water to bowl with goat cheese mixture and whisk until smooth. Transfer half of dressing (about 1/2 cup) to small bowl and refrigerate.
Drain pasta and transfer to bowl with remaining dressing; toss until well combined. Refrigerate one hour or up to 3 days.
Just before serving, remove pasta from refrigerator and stir in tomatoes, asparagus, remaining 1 ounce goat cheese, and reserved dressing. Serve immediately.
Recipe Source:
Montchevre