1 bunch of asparagus, woody ends trimmed off, remaining asparagus cut in half
12 ozs bow tie pasta (farfalle)
1 tbps extra virgin olive oil
juice from 1/2 of a lemon — approximately 2 tbsp lemon juice
2 ozs goat cheese
1/2 tsp dried tarragon or 1 tsp fresh tarragon
salt and pepper to taste
Parmesan cheese for passing at the table
Begin boiling water for pasta.
Place 2 inches of water in a 2nd large pot and bring to a boil. Add the asparagus, and steam until just tender about 2 to 3 minutes. Drain the asparagus, and rinse with cold water to prevent from cooking more. Drain again and set aside.
Cook the pasta according to package instructions. Reserve 1/4 cup of the pasta cooking water, and drain the pasta when it is done to your liking.
Drain the cooked pasta, and toss immediately with the reserved pasta water, olive oil and goat cheese. Stir in the asparagus, tarragon and lemon juice. Salt and pepper to taste.
Plate the pasta, and enjoy! This recipe is good with a crisp Italian white wine such as the Donnachiara Greco di Tufo.
Break a couple of stalks of asparagus. Discard the thicker woody portion opposite the tip end. Cut the rest of the asparagus stalks in similar proportion to the initial stalks that you do by hand.
The asparagus only needs a few minutes to steam; avoid overcooking. If you have a vegetable steamer, that is preferable. But you can also just place the asparagus in 2 inches of boiling water to briefly cook the asparagus.
We used dried tarragon, but fresh tarragon would be a nice touch.
Keywords: pasta, asparagus, goat cheese pasta, asparagus and pasta