Spring is totally and completely here. I’ve put away all of my boots, hats, gloves, swapped my heavy sweaters for my shorts, you name it. The cold CAN’T come back. And if it does, well I’m going to work in a sundress regardless. So what better way to confidently ring in the warm weather than with seasonal veggies. This dish is super easy, quick, and really customizable. You can make use of items in your pantry, such as pesto (or that extra parsley pesto you have in the freezer!!), sun-dried tomatoes, capers, or pine nuts, or you can add more veggies or a meat if you’d like. So whatever you end up putting in, it’ll be a lovely celebration of having endured the last 18 billion months of winter.
adapted from Whole Foods recipe
1/2 box of pasta (I used whole wheat spaghetti)
large bunch of asparagus, tough ends removed
1 cup of frozen peas (so not exactly fresh, I know)
2 teaspoons olive oil
2-3 tablespoons of pesto
3-4 ounces herbed goat cheese, depending on taste
hot pepper flakes
coarsely ground pepper
1. Start by boiling a pot of salted water and add pasta.
2. While pasta is a cooking, chop the asparagus in half or smaller pieces if you’d like.
3. When the pasta is almost al dente, heat oil in a large saute pan on medium heat and add asparagus and peas. If your pesto is frozen like mine was, add the pesto now.
4. Reserve 1/2 c of the pasta water and drain pasta. Add the pasta to saute pan and mix with the veggies.
5. Add the goat cheese and a little of the reserved water. Mix around and add water as needed. The idea is to soften the cheese into thick sauce. Add in your pesto now if yours is not frozen.
6. Sprinkle on some pepper flakes and the coarsely ground pepper. Be pretty generous when grinding the pepper, it’s delicious! Salt to taste.
There you have it! Super simple pasta dish that’s really yummy.