Lemon Rosemary Goat Cheese Fusilli and Asparagus

I really wish that this pasta photographed as well as it tastes. I have been using goat cheese as sauce for a while now, it is so simple yet so delicious.

Ingredients (serves 2):

  • 3/4 cup fusilli (or pasta of your choice)
  • 1/2 5oz. (2.5 oz) block of goat cheese
  • 2/3 bunch of asparagus, cut into 1.5″ pieces
  • 1 tsp lemon juice
  • 1/2 tsp dried rosemary
  • salt and pepper to taste
  • Parmesan cheese for topping

Directions:

  1. Bring salted pot of water to boil, add pasta.
  2. While pasta is cooking, rinse and cut asparagus into 1.5″ pieces.
  3. Add asparagus to cooking pasta 3 minutes before pasta has completed cooking (refer to package for time).
  4. Add goat cheese, cut into pieces into a bowl. Mix with rosemary and lemon juice.
  5. Reserve some pasta water and drain pasta and asparagus once done.
  6. Add warm pasta and asparagus to goat cheese mixture and toss until well coated.
  7. If goat cheese sauce is too thick, add pasta water little by little until desired consistency is reached.
  8. Finish with salt and pepper and top with Parmesan cheese.

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