Here is the recipe my girl Lily and I made yesterday at the Cape Ann Chamber of Commerce Home & Garden Show. If you were not able to make to the show for a sample, and you make the pasta, let me know what you think.
You can add whatever veggies you like to this excellent pasta dish and I upped the nutritional value and the fiber by using a “pasta plus” instead of a traditional pasta. You will find the “pasta plus” next to the traditional pasta in the grocery store and comes in a yellow box.
Thank you to Sharon Lowe for this gorgeous photograph!
Spring Vegetable Pasta with Creamy Goat Cheese Sauce
1 bunch asparagus, trimmed and broken in to bit sized pieces
3 tablespoons olive oil, divided
2 tablespoons butter
2 cup leeks, cleaned and thinly sliced
3 cloves garlic, minced
3/4 cup dry white wine
3/4 cup chicken broth
6-8 oz goat cheese, crumbled
1-14 to 16 oz box rotini pasta (traditional, pasta “plus” or whole wheat will work), cooked, drained and tossed with a bit of olive oil and seasoned with salt and pepper
1 pint cherry or grape tomatoes, halved
Zest of one lemon
3 tablespoons chopped fresh dill
Salt & pepper to taste
Preheat oven to 350 degrees. Lightly spray a large baking sheet with cooking spray and place asparagus in a single layer in the pan. Drizzle with one tablespoon olive oil and shake pan to coat asparagus with oil. Season with salt and pepper to taste an bake in preheated oven for 8 minutes. When still bright green and partially cooked, removed from oven and set aside.
In the meantime, melt remaining two tablespoons oil with butter and add leeks and minced garlic in large skillet. Cook over medium heat until leeks are cooked through and translucent, about 10 minutes, stirring occasionally. Add wine and broth and stir, scraping any browned bits off of the bottom of the pan, and bring to a boil. Reduce heat to medium, add crumbled goat cheese and stir until cheese melts and a creamy sauce forms. Stir in cooked pasta and asparagus and toss with sauce. Remove pan from heat and stir in halved tomatoes, lemon zest and dill. Re-season with salt and pepper to taste and serve immediately.