A Spring Pasta


A while back when I made a sauce with Cambozola, a triple-cream blue cheese, I suggested that if there was any leftover sauce, that it would be fabulous tossed with pasta. But I didn’t end up with any left over!

However, I recently made a Lemon Goat Cheese, and I did have some left over. Actually, it helped that I hid it from my husband in the back of the refrigerator.

So today I’m going to show how easy it is to whip up a pasta dish, simply with a lemony goat cheese, and to make it spring-inspired, by also adding asparagus. It can’t get much more springy than lemons and asparagus!
You can use any pasta with this simple dish. Peas could be substituted for the asparagus, and if you want to include some protein, what about smoked salmon? Or Prosciutto? See how easy it is to make a dish your own?!!!

So here’s what I did. I’m going to list what I used, but I encourage you to create the pasta to creamy lemon goat cheese ratio you like.
Creamy Goat Cheese Pasta with Asparagus

Pasta of choice
Asparagus, about 1 pound
6 ounces leftover lemon goat cheese*

The pasta I used was whole-wheat farfalle, which I happened to have in the pantry; I used 9 ounces, but you can use any pasta and amount you wish to cook.
Cook the pasta according to package directions. In fact, on the directions on this package, it actually says that “cooking pasta isn’t an exact science!” So true! When your pasta is cooked, drain in a colander and set aside.

Keep in mind that if you’re using regular white/semolina pasta, you might have to tend to it a bit if it’s going to have to sit for a while. Sometimes I place the cooked pasta in a bowl and add a little olive oil to keep it from sticking to itself. With whole-wheat pasta, this isn’t an issue, typically.
Steam the asparagus and let drain on paper towels or a clean and dry dishcloth.
Add the lemon goat cheese to a large bowl. Using the microwave carefully, soften the goat cheese. This should take less than 10 seconds on a very low temperature setting. If you want the goat cheese “sauce” to be thinner, add a little milk or cream. Add the warm pasta and toss gently.

I was originally going to include the asparagus in with the pasta, but I didn’t want the pasta to look too messy, so I just served the steamed asparagus on top of the pasta.
I included a few leaves of tarragon, and also a slice of lemon, if anyone wanted the asparagus lemony. I could have added some freshly ground black pepper, but really nothing else is necessary.

And think about it – pasta, goat cheese, lemon, and asparagus. That’s it! A perfect spring pasta!


Make sure to serve the pasta when it’s warm, and the goat cheese has melted in with the pasta. If you wait too long, the goat cheese will dry up a little and not look as pretty, which is obvious in the photo below. I guess my photography process took too long. But you’ll have to believe me that when warm, the goat cheese “sauce” is very creamy!

* You could simply use a thinned goat cheese mixture, and sprinkle your servings with lemon zest, if desired. You don’t have to have this lemon goat cheese to create this dish.

28 thoughts on “A Spring Pasta

  1. And you have just reminded me to check out our new Sprouts to see if I can get some of the Cambozola! Happy Spring!


  2. Wow – great photos …. and it is NOT easy to photograph pasta, esp. pasta wreathed in a creamy, whitish sauce. I also loved how you placed the asparagus on top of the pasta – it gave the photo a nice ‘punch’. What a terrifically ‘Springy’ recipe….. now we’re all just want for the spring-like weather!!


    • Thank you! I thought it was a bit challenging as well, but I wasn’t sure why! It’s still coolish where I live, but most of the veggies arein the ground. fingers crossed!


      • I’m sooo jealous that your veggies are already in the ground !! ; o ( Here in Western Massachusetts it still looks like February…. a very dark and gloomy February !!


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